No-Bake Maple Pecan Pie

Prep Time: 
30 minutes, plus 1 hour chill time
Number of Servings: 
Serves 12
Recipe Source: 
Evolving Vegan by Mena Massoud ($29.99, Tiller Press, 2020)


For the Crust

  • 3 cup almond flour
  • 2 cup unsweetened shredded coconut
  • 1 cup pure maple syrup
  • 12 cup smooth natural almond butter, well stirred
  • 12 tsp ground cinnamon
  • 12 tsp sea salt

For the Filling

  • 1 cup Medjool dates, pitted
  • 12 cup coconut oil, melted
  • 1 12 tsp pure vanilla extract
  • 12 tsp sea salt
  • 12 cup warm (not hot or boiling) water
  • 1 cup almond flour
  • 1 cup chopped raw pecans
  • 34 cup pecan halves for topping
  • 14 cup plus 1 Tbsp pure maple syrup
  • 2 tsp pumpkin pie spice


Make the Crust

  1. Line an 8-inch round tart pan with a removable bottom with unbleached parchment paper (it’s okay if paper comes slightly over edge of pan).
  2. In a food processor, combine the 3 cups of the almond flour, the shredded coconut, the 1 cup of maple syrup, the almond butter, cinnamon, and salt. Pulse until dough comes together and forms a ball. Press dough over bottom and up sides of prepared tart pan.
  3. Refrigerate while you prepare filling.

Make the Filling

  1. Wipe food processor bowl and blade clean. Place dates, coconut oil, vanilla, and salt in food processor. With food processor running, slowly pour in the 12 cup of warm water (you may not need to use it all) until mixture is very smooth and caramel-like. Transfer date caramel to large bowl.
  2. Add the 1 cup of the almond flour, the chopped pecans, the 14 cup of maple syrup, and the pumpkin pie spice to bowl with date caramel. Stir with a wooden spoon until well combined, with no visible almond flour (filling will be stiff; if you have a stand mixer with the paddle attachment, it will make this part easier).

Make the Pie

  1. Scrape filling into chilled crust. Use a lightly greased spatula or your fingers to smooth filling out evenly to edges of pan.
  2. In a medium bowl, toss pecan halves with remaining 1 tablespoon maple syrup until well coated. Press pecans into top of filling. Refrigerate pie for 1 hour or freeze for 30 minutes before serving.


This raw, fully vegan, gluten-free, no-bake pecan pie is a healthy and tasty alternative to traditional pecan pie.

Nutrition Info: 
702 Calories, 13 g Protein, 52 g Carbohydrates, 10 g Fiber, 53 g Total fat (19 g sat), 205 mg Sodium, ★★★★ Vitamin B2 (riboflavin), Phosphorus, Vitamin B1 (thiamine), B6, E, Calcium, Iron, Magnesium, Potassium, Zinc