Raw Vegan Pecan Pie

This past weekend we had Thanksgiving #1 meal down in Victoria with the family. This was the first year that I was actually involved in the cooking process, and as you would expect, I contributed a few dishes of my own to the buffet line. I made a lentil loaf that I make quite often for myself, which I will probably do a post on in the future. I also made a side dish of Brussel sprouts with cranberries & pecans, drizzled with maple syrup {freakin' yum. This is especially great if you don't really like Brussel sprouts. Gets rid of the bitter taste.} But definitely my most successful dish was the raw vegan pecan pie. I feel like pecan pie is one of those dishes that usually feels impossible to make. At least for me and my mom. I swear we have tried to make it so many times, and it is always a flop. But I knew when I came across this recipe that it would be completely fool proof. 

The best part about this recipe is the small amount of ingredients involved. The main ingredient for this recipe is Medjool dates. I kid you not. It was a big hit, and definitely something I'm going to make more often.

Recipe from Food 52

Serves 8 to 10

For the crust

• 3/4 cups raw pecans
• 3/4 cups raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cup medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

1. To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate. 
2. Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.
3. Pour the filling into the crust. Smooth the top over with an inverted spatula. Decorate with the 3/4 cup pecans and then place in the refrigerator for about 2 hours. When ready to serve, let it sit for about 20 minutes to soften.

*I didn't do this originally, but I think it would taste even better if the crust was toasted in the oven before adding the filling. Maybe about 10 minutes at 350 degrees. And you could also toast the pecans for the topping as well.

Pumpkin Spice Cake + Pumpkin Frosting

It's been awhile since my last blog post, but I now have a great recipe for a pumpkin spice cake. This cake is deliciously fluffy and moist, and would make a great addition to your Thanksgiving dessert table. As it bakes, it instantly fills your house with the pleasant fall aromas such as nutmeg, allspice, cinnamon, cloves, and of course, pumpkin. Beat that Bath & Body Works. 

Vegan & Gluten-Free Pumpkin Spice Cake

3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup maple syrup
1/4 cup light brown sugar {or coconut sugar}
1/3 cup applesauce
2 tablespoons coconut oil {melted before measuring}
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons Bob's Red Mill gluten free all-purpose flour
2 teaspoons baking powder

Preheat the oven to 375 degrees.
Mix all the ingredients except the flour & baking powder until smooth.
Then stir in the flour and baking powder.
Lightly oil a baking pan with coconut oil before pouring in the batter.
Bake for about 27 minutes.

Vegan Pumpkin Spice Icing

Now for this icing I just winged it, but it turned out to be delicious.

1 handful of raw cashews
enough maple syrup just to cover cashews
spoonful of coconut oil
one big spoonful of pumpkin puree
1/2-1 teaspoon of pumpkin spice 

Blend in a food processor or blender until smooth.
Just taste it and decide what to add more of.

Not So Vegan Icing

If you're not so strict on this recipe being entirely dairy-free, you can also try this other icing recipe. It does contain a milk derivative, so stay away if you're allergic. 
It's not as healthy though!

1/4 cup coconut oil
about 2 cups confectioners' sugar
3 to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed

This recipe is an adaption of the original recipe from Averie Cooks
Check out her other recipes by clicking the link!