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Vegan Pecan Pie also paleo, refined sugar free, covered with pecans, made with dates

Vegan Pecan Pie

Vegan Pecan Pie with a nutty pecan crust, and a creamy no-bake filling made with dates, and worthy of eating with a spoon! This pie is also paleo, gluten-free, and absolutely delicious!
Course Dessert
Cuisine American, Paleo, vegan
Keyword pecan, pie
Prep Time 40 minutes
Cook Time 15 minutes
Servings 12 people
Calories 340 kcal
Author camila

Ingredients

Crust

  • tablespoons  flax seeds
  • tablespoons  warm water
  • 1/2  cup  coconut oil melted
  • 1/4  cup  maple syrup
  • 2 1/4  cups  almond flour
  • 1/3 cup pecans
  • 3/4  teaspoon  baking soda
  • 1/4  teaspoon  fine sea salt

Dates Pecan Filling

  • 2 1/2 cups pitted dates 350 grams, 12.35 oz (I used Medjool)*
  • 1 cup pecans*
  • 1 14 oz can coconut cream
  • 1/2 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

Crust

  1. Mix flax seeds with warm water. Set aside for 10 minutes to thicken.
  2. Place pecans in the bowl of a food processor. Pulse a few times just to break up the pecans into smaller pieces.
  3. Add all ingredients to the food processor. Process for about 30 seconds to incorporate everything together.
  4. A very wet dough will be formed.
  5. Press it to the bottom and up the sides of a tart pan or a pie plate. I used a 8” deep tart pan with a removable bottom.

  6. I used a piece of plastic wrap to help me press the dough down and not have it stick to my hands so much. You can also use a piece of wax paper.

  7. Poke the bottom of the crust with a fork, so when it bakes, the air will be released instead of forming pockets of air in your crust.

  8. Pre-heat the oven to 350F.
  9. Bake the crust for about 15-20 minutes.
  10. Make sure the edges aren’t baking faster than the middle. To ensure that this isn’t happening, check at the 7 minute mark, and if the edges are browning too fast, you can remove the pie crust from the oven and shield the sides of the crust with some foil or pie shields to protect it from getting burned, because they will start to brown quickly. It also helps if you bake your pie on a lower rack in your oven.

  11. Keep baking the crust, until the bottom of the pie crust looks slightly browned.

  12. Remove from the oven and let it cool before adding the filling.
  13. While the crust cools down, make the filling.

Dates Pecan Filling

  1. Place all ingredients in the bowl of a food processor. Process until very creamy. Processing time might take from 8-10 minutes, depending on your food processor.
  2. Stop processing and scrape down the bowl in between.
  3. Process the mixture becomes very creamy and smooth.

To assemble

  1. Spread filling on the bottom of cooled pie crust. Top with pecans.
  2. Refrigerate for 4 hours, preferably overnight before serving so the filling has a chance to set.

Storage

  1. Store in the fridge for up to 1 week.

  2. I haven’t tried freezing this pie, but I’ve had readers who have frozen this pie crust very successfully before. And I am positive the filling would freeze well too. To freeze, make sure to package it really well so it doesn’t get freezer burnt.

    Keep it in the freezer for up to 1 month.

Recipe Notes

*I used medjool dates, you can use another type of dates, just make sure they are soft. If the dates aren’t soft, soak them in warm water for 10-15 minutes until they soften up.

**I used roasted pecans, feel free to use raw. The roasted pecans give more depth of flavor.

***I really recommend topping the pie with salted roasted pecans, which will give such a wonderful flavor contrast to the sweet creamy filling!