Articles & Recipes

Pecan Pie (raw, gluten-free)

January 2, 2019

This heavenly dessert is definitely decadent — creamy, luscious and smooth. "This is a great recipe to make for people who are new to raw food, because it is so rich and delicious it’s sure to make a convert of even the most skeptical guest," says Douglas McNish, chef and author of Eat Raw, Eat Well.

Ingredients Makes 16 servings

4 cups pecans, soaked (see Tips) 1 L
1 cup filtered water 250 mL
1 cup raw agave nectar 250 mL
1 cup melted coconut oil (see Tips) 250 mL
2 tbsp ground cinnamon 30 mL
2 tsp raw vanilla extract 10 mL
2 cups whole raw almonds 500 mL
6 chopped pitted soft dates 6
2 tbsp raw agave nectar 30 mL
Pinch sea salt Pinch


  • 10-inch (25 cm) springform pan
  1. Filling: In a blender, combine soaked pecans, water and agave nectar. Blend at high speed until smooth. Add coconut oil, cinnamon and vanilla and blend until smooth and creamy.
  2. Crust: In a food processor fitted with the metal blade, pulse almonds until crumbly. Add dates, agave nectar and salt and pulse until combined, with no large pieces of almonds or dates remaining. Press into bottom of springform pan and set aside.
  3. Assembly: Pour filling over crust and freeze for 5 to 6 hours or until firm. About half an hour before you are ready to serve, remove from the freezer (pie needs to be soft enough to slice). Serve immediately. Transfer leftovers to an airtight container and refrigerate for up to 5 days.
To soak the pecans for this recipe, place them in a bowl and cover with 8 cups (2 L) water. Cover and set aside to soak for 30 minutes. Drain, discarding remaining water.
Coconut oil is solid at room temperature. It has a melting temperature of 76°F (24°C), so it is easy to liquefy. If you have a dehydrator, place the required amount in a shallow dish and warm at 100°F (38°C) for 15 minutes or until melted. If you do not have a dehydrator, place a shallow glass bowl over a pot of simmering water.


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