Raw Maple Pecan Pie

By Chef: Heidi Turunen
Posted: January 29, 2015


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If you’re looking to make a believer out of someone not used to healthy food,  start with raw desserts – they are easy to make and turn out more flavorful and rich than their cooked counterparts. This recipe takes an American classic- buttery pecan pie – and gives it a gluten-free, raw, vegan, and wholesome spin with the use of fresh raw pecans, gooey dates, sweet spices of cinnamon, nutmeg and vanilla, and mineral-rich maple syrup.


  • 2 cups pecans
  • 1 cup raisins
  • 2 tsp cinnamon
  • 1/2 tbsp vanilla
  • pinch salt
  • 1 banana
  • 2 cups dates
  • 4 tbsp maple syrup, or to taste
  • 2 tbsp coconut oil
  • 1/2 -1 cup almond milk
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
Maple Caramel Drizzle
  • 1 cup dates
  • 1/2 cup maple syrup
  • water, if needed
  • pinch cinnamon (optional)


  1. Prepare the crust by placing all the crust ingredients into a food processor and run until well combined and slightly sticky mixture is formed.
  2. Press the mixture into a bottom of a round or square spring form pan and set aside.
  3. Place all the filling ingredients into a food processor and run until smooth and creamy. Add almond milk ( or other liquid) small amount a time, until wanted consistency is formed. You don’t want the filling to be too runny.
  4. Pour the mixture over the crust and pop the cake into a fridge to set. The cake already tastes amazing as it is, but if you like some extra maple flavor and pretty decorating, prepare the maple caramel drizzle.
  5. Place the ingredients into a food processor and run until smooth. Only add water if needed.
  6. Use a piping bag or cut a corner off of a ziploc bag and pipe the drizzle over the cake.
  7. Sprinkle some more crushed pecans on top and pop the cake in the fridge or in the freezer to set for couple of more hours. Enjoy!