Food, Recipes, VEGAN

Raw Vegan Pecan Pie Slice

Hey Everyone! I usually roll my eyes when vegans claim that “their vegan version is better than the original”because let’s be honest, a lot of the time, it’s not. However… HOWEVER… today an exception is made. My Raw Vegan Pecan Pie Slice is decadent, gooey, filling, and sweet. Using soaked mejool dates, almond butter, a little coconut oil for the filling, how could you go wrong? It’s such an easy no bake recipe as well. 

Raw Vegan Pecan Pie Slice

I recommend making your own oat flour if you have the time. It’s going to be much cheaper, and all you need is a blender or food processor. I used a little date water from the mejool dates I soaked to combine the crust ingredients as well, which worked out perfectly. I will definitely be making these again VERY soon and hope you enjoy this easy and delicious pecan pie variation and eat it without any guilt. 

Raw Vegan Pecan Pie Slice
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Prep Time
10 min
Prep Time
10 min
For Crust
  1. 8 Mejool Dates - soaked and pitted
  2. 1 Cup Pecans
  3. 1/2 Cup Oat Flour
  4. 1/4 Cup Date Water
  5. 1/4 Cup Maple Syrup
  6. 1 tsp Vanilla
  7. 1/2 tsp Sea Salt
For Filling
  1. 1 Cup Almond Butter
  2. 10 Mejool Dates - soaked and pitted
  3. 1/4 Cup Coconut Oil
  4. 1/4 Cup Date Water
  5. 2 TBSP Maple Syrup
  6. garnish with toasted chopped pecans
For Crust
  1. Combine all ingredients and pulse into your food processor until dough ball forms.
  2. Spread crust onto a parchment or cling wrap lined baking dish.
  3. Chill in fridge for 20 minutes.
For Filling
  1. Combine all ingredients into food processor or bullet blender (best method)
  2. Spread caramel filling onto chilled crust.
  3. Garnish with chopped pecans
  4. Chill in fridge for at least one hour
  5. Serve chilled
Notes
  1. Store in refrigerator for up to one week.
AmbyCakes http://ambycakes.com/

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