Wholefood pecan pie

Wholefood pecan pie


1 person made this

About this recipe: Don't be put off by the healthy sounding description. This is a lovely tasting version of the American classic. It is made using no sugars or flour and very little fat. It is remarkably easy to make as well. Everyone who has tried this loves it and can't believe the ingredients. The sweetness comes from the dates. Try it, you'll love it.

Serves: 8 

  • 160g cashew nuts
  • 170g quality pitted dates
  • 250ml water
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 50g desiccated or sweetened coconut
  • 50g coconut oil
  • 1 tablespoon vanilla extract
  • 1 good pinch salt
  • 250g pecans (roasted, salted or plain)

Prep:20min  ›  Cook:20min  ›  Extra time:3hr soaking  ›  Ready in:3hr40min 

  1. Soak the cashews in water for 3 hours then rinse and drain.
  2. At the same time soak the dates in 250ml of water. Drain but reserve the water.
  3. Preheat the oven to 200 C / Gas 6. Grease an ovenproof pie dish.
  4. Make the pie base by combining the cashews, 1 tablespoon coconut oil, honey and 1 teaspoon vanilla extract in a food processor fitted with the S blade and blend for about 1 minutes. Add the desiccated coconut and form into a ball. Using wet hands press the crust into a glass pie dish or cake tin. Do not pre-bake the crust.
  5. Make the filling by adding all of the remaining ingredients (except the pecans), including the soaking water from the dates to the food processor and puree until smooth. Fold in the pecans, reserving some for the garnish, then add the filling to the unbaked crust. Garnish the pie with the reserved pecans.
  6. Bake in the preheated oven for 10 minutes, then reduce the heat slightly, and bake for 10 minutes more until the top of the pie filling is no longer wet to the touch. Remove from the oven and either enjoy warm from the oven or allow to cool before slicing and serving.


Perfect served cold with good quality vanilla ice cream or crème fraiche.


If dairy is allowed in your diet and/or a preference in taste, you can substitute the coconut oil for ghee or melted butter. As the pie is now it is both gluten free and dairy free.

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