This vegan pecan pie is naturally sweetened with dates and maple syrup, creating a rich, indulgent dessert that’s also wholesome. A flaky crust and gooey filling make it perfect for any holiday table.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour or whole wheat pastry flour
1/4 tsp salt
1/4 cup coconut oil or vegan butter, chilled
3-4 tbsp ice water
For the Filling:
1 1/2 cups Medjool dates, pitted
3/4 cup unsweetened almond milk (or other plant milk)
1/4 cup maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups pecan halves
Optional Garnishes:
Coconut whipped cream
A sprinkle of sea salt
Instructions
- Prepare the Crust:
In a large bowl, whisk together the flour and salt.
Add the chilled coconut oil or vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, and one tablespoon, mixing until the dough comes together but is not sticky.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
Combine the dates, almond milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt in a blender or food processor. Blend until smooth and creamy.
Stir 1 cup of the pecans into the filling mixture.
- Assemble the Pie:
Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface and press it into a 9-inch pie pan. Trim the edges and crimp if desired.
Pour the filling into the prepared crust and spread evenly.
Arrange the remaining 1 cup of pecans on top in a decorative pattern.
Bake the pie for 40-45 minutes, or until the filling is set and the crust is golden brown.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing.
Serving Suggestions
Top with coconut whipped cream or vegan vanilla ice cream for an extra treat.
Store leftovers in the refrigerator for up to 5 days.
Health Benefits
Dates and Maple Syrup: Natural sweeteners with lower glycemic impact than refined sugar.
Pecans: Packed with heart-healthy fats and antioxidants.
Coconut Oil: Adds richness without the need for dairy.
This guilt-free twist on a classic dessert will satisfy your sweet tooth while keeping your holiday menu plant-based and nourishing!