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Pecan Pie

Visit the Vegan Cafe in Lockport, IL to Try This Recipe!

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Prep: 20 Minutes
Cook: 0 Minutes
Total: 20 Minutes
This delicious pie will make a great dessert for the holidays. It is also safe for vegans and raw vegans.


- 1/2 cup of raisins.
- Filtered water as needed for soaking.
- 3 1/2 cups pecans.
- 8 pitted medjool dates.
- ½ cup soaked raisins.
- 10 pitted medjool dates.
- 1 tsp. vanilla extract.
- ¾ tsp. sea salt.
- ½ tsp. nutmeg.
- 1 tsp. cinnamon.


Soak ½ cup raisins and 10 pitted organic medjool dates in small bowl of filtered water. Soak for about 20 min. or more. Keep the soaking water.

3 cups pecans 8 pitted medjool dates

Process the pecans with S blade until med – sm. Pieces. While processor is still going drop the dates into processor. Process until dates are mixed into pecans. Stop processor and swipe your bowl, pinch mixture, if mixture sticks, crust is ready to be pressed into your pie pan. Press the crust mixture into an 8 inch pie pan.

½ cup soaked raisins 10 pitted medjool dates, soaked with raisins ¼ cup of soaking water (from preparation) 1 tsp. vanilla extract ¾ tsp. sea salt ½ tsp. nutmeg 1 tsp. cinnamon

Putting it All Together:
Process all ingredients with the S blade until smooth. (you can throw in a handful of pecans if you like) Pour the mixture into pie crust and layer the top with the ½ cup pecans. You can enjoy now, or chill for later!

Author:Linda Merkle, Lockport, IL

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