This pecan pie is SO TASTY, and doesn’t have ANY added sugar, but you won’t miss it, I swear. AND it’s super easy, no-bake, and easy to transport to holiday party, thanksgiving dinner, or keep it all to yourself.
Prep time: 30 mins - 1 hour for soaking dates, with 15 minutes of prep
Cook time: NONE! (But sets in the fridge for 3-4 hours)
Serves: 9-12 squares or slices (depends on how big you slice it! or eat it all yourself all week)
KITCHEN TOOLS NEEDED
8 inch square pan or 9 inch pie pan (round) - use springform if you want perfect presentation.
OR: you could make minis and use a muffin tin
Vitamix or Food Processor
Silicon or non-stick spatula (could use a regular spoon, but this helps!)
3/4 cup raw pecans (TIP: buy in the bulk section, unless you have other uses!)
3/4 cup raw walnuts (TIP: buy in the bulk section, unless you have other uses!)
1/4 teaspoon sea salt (I prefer Pink Himalayan Sea Salt)
1/4 cup shredded coconut unsweetened
1 cup pitted medjool dates, packed
1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
This means in total, you’ll need 2 1/4 cups of medjool dates for both filling and crust
1/2 cup raw pecans
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of sea salt
3/4 cup of raw pecans for decorating on top (this means in total, you’ll need 2 cups of raw pecans for both filling and crust)
Remove all the pits from dates, measure out 1 1/4 cup packed. Transfer them into a bowl and soak them in warm filtered water (enough to cover them entirely) for an hour (30 minutes will work if you’re short on time).
Make your crust in the food processor. Add in the other cup of dates (unsoaked but should be soft and not hard/dried/stale), pecans, walnuts, coconut, and salt. Pulse the mixture until it’s broken down and you can’t see huge chunks of dates anymore. Spray your pan with coconut oil or other non-stick spray, and press the mixture into the pan evenly.
Time for the filling! Remove the soaked dates from water and transfer them into the food processor. SAVE the soaking liquid! Melt your coconut oil if it’s solid on low heat in small saucepan or microwave for 5-10 seconds. Then add the melted coconut oil, pecans, vanilla extract, cinnamon, nutmeg, and sea salt into your food processor. Add back 1/4 cup of the soaking liquid from the dates. (No need to clean it out since the ingredients are nearly the same for the crust and pie filling!) . Blend together until it’s super smooth and creamy.
4. Spread your filling into the pan over the crust, and use a silicon spatula to smooth it over. Use the remaining 3/4 cup of pecans to decorate on top. Let it set for 3-4 hours in the fridge, and then serve or cover and save!
Serving note: If you didn’t use a springform pan (I did not), it will be a little crumbly when you serve it and I did not care ONE BIT. (Please see beautiful image below.) But if you’re a super professional baker, the springform pan will make it much easier.