raw vegan pecan pie

Lizzy’s Raw Vegan Pecan Pie

My entire family is from the deep south, so you can imagine our food delicacies. Growing up, my family gatherings were centered around Carolina style barbecue, decadent pies, and game-time boiled peanuts. My grandma was known for her pecan pie – chalk full of butter, white sugar, and corn syrup. I never met my grandma, but I’ve been told she was an incredibly grounded, honest, whip-you-into-shape kind of gal. I steer clear of pecan pies these days, but I’m honored to strive towards my grandma’s sense of strength and kindness.

For those of us who want their food to nourish and fuel without the heavy weight of butter and hormonal disruption of processed sugar, here’s my version of my grandma’s pecan pie:

(adapted from Food52)


3/4 c raw pecans
3/4 c raw walnuts
a pinch of Himalayan pink salt
1/4 c shredded coconut
1 cup dates

1 1/4 c dates, soaked for an hour
1/2 c raw pecans (plus 3/4 c for topping)
1/4 c coconut oil
1 tsp cinnamon
a pinch of Himalayan pink salt


1. For the crust: Blend pecans, walnuts, coconut, and salt into blender or food processor. Add the dates, then be sure the mixture is slightly sticky. Press the mixture onto a pie sheet (I did mine onto a plate!)

2. Drain the dates and reserve the liquid. Blend all filling ingredients in a blender or food processor, along with 1/4 c of the date water. Pour onto crust, then place in the fridge for a few hours.

3. Decorate the top of the pie with pecans and enjoy 🙂

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