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Zain’s Raw Pecan Pie

This delicious and decadent recipe is the perfect way to celebrate the autumn season. If you are a pecan lover or just a pie lover, this is a recipe you are going to love. With three easy steps and no-baking, this little gluten-free, sugar-free, raw, vegan treat is sure to become one of your favorites.

**Note, I cannot be responsible for your addiction to this recipe!

Makes 8 Servings (for 2 individual pies 1/2 this recipe as shown in the photo or for a single pie 1/4 this recipe)

***NOTE: You can also create raw pecan pie bars by using a square 8 X 8 pan or a loaf pan



1 Cup Ground Uncontaminated Oats (OR Almond Flour)

2 Tbsp Sunwarrior Protein Powder

2 Tbsp Extra Virgin Coconut Oil

25-30 Drops Vanilla Creme Stevia OR Sweetener of Your Choice (2 Tbsp Maple Syrup works great here too!)

Pinch Pink Himalayan Crystal Salt

Pecan Pie Filling

1 Cup Medjool Dates (soaked for at least 2 hours, I soak mine overnight)

1 Cup Pecans

1 Tbsp Maca Root Powder (optional)

1 Ripe Banana

2 Tsp Natural Vanilla Extract

1 Tbsp Cinnamon

1/8 Tsp Nutmeg

Pecans to Top (optional)

Directions:1. In a food processor, blend all ingredients for crust into a dough-like consistency

2. Pat crust into an 8 inch spring form pan (or 2 4 inch spring form mini pans) evenly

3. In a food processor, blend all ingredients for pie filling until thoroughly combined, scraping down the sides if necessary and pour batter over the crust. Level off with a spatula or spoon to even it out

4. Top with pecans if you wish and freeze for at least 3 hours (I freeze mine overnight)

5. Remove from freezer and pan and serve with Zain’s Vanilla Ice Cream

***Note, this is the perfect recipe to bring for festive harvest dinners and especially for Thanksgiving!

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