Whole Foods Pecan Pie (vegan and refined sugar-free)

Okay, so technically it’s not a “perfectly healthy” pie because I cheated and used a store-brought crust, but depending on your dietary restrictions, you could make your own crust and make it vegan, whole foods, and even gluten-free if desired!  When my husband said he wanted a pecan pie for Thanksgiving (the most unhealthy pie there is!) I was determined to find a healthy recipe.  This one, from the Keep it Clean blog, fits the bill.  I still like the Chocolate Pecan Pie, but this one is even healthier and my husband liked the flavor better.


Whole Foods Pecan Pie (vegan and refined sugar-free)
Recipe type: Dessert
Cuisine: American
  • 1 lb dates
  • 8 oz raw pecan halves
  • 1 tbsp vegan butter (optional)
  • ⅓ cup - ⅔ cup canned coconut milk  (depending on moistness of dates.  I used ⅔ cup)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • Pie crust of choice
  1. Prepare and bake pie crust and set aside.
  2. Toast the pecans on a greased cookie sheet in a 350 degree oven for about 5 minutes.
  3. Pit and roughly chop dates.  Place dates, coconut milk, vegan butter, vanilla, and cinnamon in a med saucepan over med-low heat.  Stir frequently until dates become very soft and caramel-like (about 10 min). Once done, puree mixture until nice and smooth.  Set aside.
  4. Chop about two thirds of your pecans and fold into date mixture.  Pour this mixture into prepared pie crust.
  5. Top with remaining pecans and allow to cool.  Store completed pie in fridge.

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