Description
This Vegan Pecan Pie is a delicious, gluten-free, and healthy dessert option that features a nutty crust and a creamy, naturally sweetened filling. Made with wholesome ingredients like pecans, almonds, dates, coconut milk, and coconut oil, this pie combines rich textures and warm flavors, perfect for those seeking a dairy-free and refined sugar-free treat.
Ingredients
Crust
- 1 cup chopped pecans or pecan pieces
- ½ cup almonds
- ¼ cup dates (about 8-9 small dates)
- ¼ tsp pumpkin spice (or cinnamon if unavailable)
- 2 tbsp ground flax
- Pinch of salt
- 2 tbsp coconut oil
- 1 tbsp water
Filling
- 1 heaped cup pecan halves
- 1 400ml can coconut milk (refrigerated overnight)
- 1 cup date paste (or ¾ cup maple syrup)
- 2 tbsp melted (but not hot) coconut oil
- ¼ cup almond, cashew or peanut butter
- ½ tsp vanilla extract (optional)
- Pinch of sea salt + more to decorate
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C) and lightly grease an 8-9 inch flan or quiche tin with coconut or another unflavored oil. Add all crust ingredients (chopped pecans, almonds, dates, pumpkin spice or cinnamon, ground flax, salt, coconut oil, and water) to a food processor and blitz until the mixture comes together.
- Alternative crust preparation: If you do not have a food processor, blend the pecans and almonds in a high-speed blender until they become flour-like. Transfer to a mixing bowl, blend dates separately until broken into small pieces, then add to the nut flour. Add the remaining crust ingredients and mix well with your hands until combined.
- Form and bake crust: Press the crust mixture evenly into the prepared flan tin and flatten it with your hands. Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow to cool completely.
- Toast pecan halves: In a skillet over medium heat on the stovetop, toast the pecan halves for about 5 minutes, turning frequently until fragrant and browned. Remove from heat and set aside.
- Prepare whipped coconut cream: Take the refrigerated coconut milk can and scrape the solidified coconut cream from the top half into a large bowl, discarding or saving the leftover coconut water for other uses. Using an electric whisk, beat the coconut cream for 2-3 minutes until smooth, lump-free, and fluffy, resembling whipped cream. Set aside in the fridge.
- Mix filling base: In a mixing bowl, whisk together the date paste (or maple syrup), melted coconut oil, and nut butter until smooth and caramel-like in consistency.
- Combine filling ingredients: Gently fold the whipped coconut cream and a pinch of salt into the date and nut butter mixture using a metal spoon, blending thoroughly but carefully to maintain fluffiness.
- Assemble the pie: Spoon the filling into the cooled crust, smoothing the top. Arrange the toasted pecan halves in concentric circles on top for decoration. Sprinkle a pinch of sea salt flakes over the pie.
- Chill and serve: Refrigerate the assembled pie for at least 15 minutes to allow it to firm up. Slice and serve chilled, optionally accompanied by vegan vanilla ice cream.
Notes
- You can substitute the pumpkin spice with ground cinnamon if preferred or if pumpkin spice is unavailable.
- If you don’t have a food processor, using a high-speed blender and mixing by hand is an effective alternative for the crust.
- The leftover coconut water from the refrigerated can is great for smoothies or other recipes.
- For a nuttier flavor, feel free to change the nut butter type in the filling (almond, cashew, or peanut butter).
- To enhance the pie’s texture, ensure the coconut milk is refrigerated overnight for proper solidification of the cream.
- This pie is best served chilled and consumed within 2-3 days for optimum freshness.
- Using date paste instead of maple syrup provides a thicker consistency and richer caramel flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
