It’s day 4 of SSS—Suite of Sweets for Sweethearts! When I shared My First Raw Pie I mentioned that one of the other recipes I planned to make later was the raw pecan pie. I like pecan pie a lot. It can be a bit intense though—a jolt of sweetness–so it’s not a pie that I make very often. I did make a crustless version for Thanksgiving that my family loved and a few gfe readers have really enjoyed as well. This raw pecan pie appealed to me because it’s naturally gluten free and dairy free. Plus, it takes its sweetness from dates, and honey, if used, which also makes it refined sugar free. If no sweetener or agave nectar is added, this pie will also be vegan.
Like the first raw pie I made, this one has a great taste. It really pretty much tastes like what you expect a pecan pie to taste like … just not over-the-top sweet. Instead, it’s just sweet enough for my taste. And, once again, I was impressed that I could actually cut this raw pie into slices like a traditional baked pie. A small piece is more than enough, because this pie is delightfully dense and filling, although it doesn’t taste “heavy” in any way. I would have a hard time choosing between this raw version and crustless, baked pecan pie. This pie is healthy enough to eat for breakfast and that’s just what I am going to do! (Incidentally, offering a piece for breakfast may be a way to get your raw food skeptics to give it a try.)
Pecan Pie (Raw, Gluten Free, Dairy Free, Vegan)
(Click here for a print version of this recipe.)
2 cups pecans, divided
2 tsp coconut oil (liquefied)
3 tsp honey, divided
½ cup medjool dates, pitted
cinnamon, a few dashes (to taste)
1/3 cup water (may use less if dates are very fresh and juicy)
1 cup pecans, frozen
2 tbsp coconut oil (liquefied)
1 tsp honey (optional; agave nectar may be used. I did not use either.)
1 cup pecans
½ cup medjool dates, pitted
2 tbsp honey (optional; agave nectar may be used; but either sweetener is optional. I did not add either.)
A few dashes of ground cinnamon
1/3 cup water (may use less if dates are very juicy)
Place 1 cup of frozen pecans in food processor; process 15 to 30 seconds, until mostly ground. (Should not be finely ground, should have a few small pieces still.)
Add coconut oil and honey (if used). Process a few more seconds until the pecans and coconut oil are blended.
Press into 5-inch pie plate (or similar serving dish).
Soak medjool dates in 1/3 cup of water for 10 minutes, stirring after 5 minutes.
Add dates, pecans, and water (after the 10 minutes have passed) to food processor.
Process 15 to 30 seconds or so, slowly adding honey (if used).
Pour filling into crust. Garnish with pecan halves, etc., if desired. Serves 4.
Pie crust adapted from recipe from About.com. Filling adapted from a recipe included in newspaper article attributed to Beth Wood, Creators.com.
Shirley’s Notes: Freezing the pecans is supposed to make them bind better with the shortening to make a more viable crust. I’m not sure if it’s really necessary. I froze my pecan halves fairly quickly by spreading them out on an uncovered cookie sheet in the freezer. However, you can try them without freezing and just process with the coconut oil a shorter amount of time. I liquefied my coconut oil just by having the small amount in a bowl on top of my stove while I baked something else. Melted butter (dairy or non-dairy) can be used instead of coconut oil. (Of course, with the addition of dairy butter, this pie will neither be dairy free nor vegan.) In the filling, ½ cup of raisins and ½ cup pecans can be added instead of 1 cup of pecans. Finally, I used sliced raw almonds and dried cranberries for garnish.
Enjoy your day off from baking! Be sure to check out previous Suite of Sweets for Sweethearts entries:
Last, in the “don’t forget” category … The Spunky Coconut Cookbook giveaway, A Hand for Haiti ebook charity purchase opportunity (matching funds through Feb. 12!) at Celiac Teen, and Diane’s Friday Foodie Fix—Scallops over at The W.H.O.L.E. Gang.
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