Raw Pecan Pie! Oh my!

Posted by on Aug 3, 2014 in Recipes | 0 comments

Last weekend, my partner asked me to make him a pie. As you may have guessed by now, that is usually how most of my forays into dessert-making start! This time I decided to try my hand at a raw pecan pie.  

When I was thinking about the recipe I knew I wanted two things: a pie crust that resembled the traditional and a gooey, caramelly filling. It turned out better than I could have imagined. Plus, it has just five whole food ingredients! And it is ridiculously easy. 



Now, despite the fact that this is raw and made with ingredients that are good for you, this is not a low-calorie treat. This is decadent. And it is rich. So a little bit goes a very long way.

A little slice of heaven...

A little slice of heaven…

Raw Pecan Pie
Serves 2
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Total Time
4 hr
Total Time
4 hr
  1. 1/4 cup oat flour
  2. 1/4 cup almond meal
  3. 5 dates (about 1/4 cup)
  4. 1 tbsp water (if needed)
  5. 1/8 tsp salt
  1. 1/4 cup raw pecan pieces
  2. 1/2 tsp raw vanilla extract
  3. 10 dates (about 1/2 cup)
  4. 3/8 tsp salt
  5. 10 pecan halves
  1. Place oat flour, salt, dates, and almond flour in a food processor and process until dates are completely broken down. At this point, the mixture should be fairly dry and powdery.
  2. Add water a tsp at a time, until mixture is moist and holds together well when pressed between your fingertips.
  3. Line the bottom of a 4-inch pie tin with parchment paper or wax paper, and press the pie crust into it, so that you get a crust about 1/4 inch thick on the bottom and sides.
  4. Carefully remove the crust from the tin, peel the parchment paper off the bottom, and place it in a dehydrator at 110 degrees for 2 hours or until it feels dry to the touch.
  5. Turn it over and dehydrate for another hour.
  6. At that point, the crust should be ready for filling!
  1. Place 1/4 cup pecan pieces, vanilla extract, dates and salt in a food processor and process for 5-10 minutes until you get a thick paste.
  2. Pecans contain a lot of oil, so you may want to blot the paste a little with a paper towel to absorb some of the oil.
  3. Carefully press the filling into your pie crust.
  4. Top with raw pecan halves and serve.
  1. If you don't have a dehydrator for the crust, don't worry! Just place it in the fridge for a few hours to let it firm up a little. The crust won't be quite as dry and therefore won't resemble a baked crust as closely, but it will still be delicious!
Vegan Sweet and Simple http://vegansweetandsimple.com/
 I served my pie with ice cream. Because who doesn’t love ice cream and pie? Pure deliciousness! 

Raw pecan pie a la mode!

Raw pecan pie a la mode!

This is just a little pie and because it is so rich, I got four servings out of it. But if you’re feeling particularly indulgent, you could go ahead and split the pie between two! And if you want to make a bigger pie, just triple or quadruple the ingredients. 

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