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Raw Vegan Pecan Pie

Serves 6-8, as a dessert course


For the Base:
1 1/4 cup Oats (I use gluten free)
1/4 cup Water
3 fresh Dates
1 tsp Cinnamon

For the Caramel:
1 1/2 cups fresh dates
3 tbsps almond milk
2 tbsp Coconut oil

1/2 cup pecans to decorate


For the base, simply combine all the ingredients in a food processor until it makes a moist but crumbly dough. Line a pie dish approximately 20cm in diameter with cling wrap and press the base mixture into it evenly. Place in the freezer to set, then get to work on the caramel. Clean the food processor bowl, then process the caramel ingredients until it makes a thick and gooey sauce. Spread it evenly over the frozen base, and press the pecans into it. Place it back into the freezer to set, then defrost slices whenever you want to eat it!

This anti-cancer recipe was generously contributed by . Please visit her website for any additional details and to check out more of her delicious recipes! 


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