Description
Make this anytime pecan pie with a few key ingredients you can find in our Marketplace—pecans, dates, coffee, chocolate—and absolutely no oven required. This no-bake dessert even includes a vegan, raw crust that you’ll want to use time and time again for future pies of choice—not just for this upgrade on a classic.
Ingredients
Scale
Crust:
- 2 cups almond flour
- 2 cups hemp seeds
- 4 tablespoons date syrup
- 5 tablespoons coconut oil
- 3 teaspoons cacao powder
- 1 teaspoon salt
Filling:
- 2 cups dates, pitted
- 2 cups freshly brewed hot coffee
- 1/2 cup pecans, shelled
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup cashew butter (or nut butter of choice)
- 1/4 cup coconut milk
Garnish:
- 1–2 cups whole pecans (enough to cover the surface), shelled
Instructions
- In a large mixing bowl, add crust ingredients and use a fork or clean hands to blend everything together until it forms a dough-like consistency.
- In a 9 1/2-inch tart pan, press the dough in to form a 1/2-inch thick crust. Transfer to the freezer.
- In the meantime, blend all of the filling ingredients in a food processor.
- When the filling is consistent and smooth, remove the crust from the freezer and slowly pour the filling into the pan. Leave a bit of space at the top, about half an inch, for the final layer of pecans to not overflow.
- Return to the freezer to chill for an additional 15 minutes. Then, assemble additional pecans on top of the pie.
- Chill in the refrigerator and serve chilled when ready. Enjoy!