Pecan Pie (Grain Free, Vegan)
Prep time
Cook time
Total time
Serves: 1 10-inch pie, 12-14 slices
  • Crust ingredients:
  • 1.5 cups blanched almond flour
  • ¼+2 Tbsp coconut flour
  • pinch salt
  • ½ cup coconut oil, cold
  • 2 Namaste eggs (Or the equivalent in a different egg replacer)
  • 2-4 Tbsp cold water, as needed to make the dough form
  • Filling ingredients:
  • 1 cup medjool dates, about 12, pitted
  • ¼ cup maple syrup
  • pinch salt
  • 1 tsp vanilla extract
  • optional: 1 drop doTERRA Cassia essential oil
  • 2 Tbsp macadamia butter, can substitute cashew butter
  • 2 Tbsp flax meal
  • water, 1 Tbsp at a time as needed
  • 2 cups chopped pecan pieces
  1. Prepare the Namaste eggs/egg replacer and set to the side for a few minutes.
  2. In a large bowl, whisk together the almond flour, coconut flour, and salt.
  3. Using a fork or pastry cutter, cut in the coconut oil.
  4. Next, stir in the "egg" mixture until the ingredients are well-combined. The dough should hold together well when firmly pressed, so if the mixture is too crumbly and dry, add cold water a Tbsp at a time until the dough has formed.
  5. Once the pie crust is mixed together, turn the dough out on a piece of parchment paper and shape into a large disk, about the diameter of the pie pan. Slide the crust and parchment paper onto a plate and put into the refrigerator to chill for 30 minutes.
  6. While the crust is chilling, preheat the oven to 350 F.
  7. After 30 minutes, carefully slide the pie crust into the pie pan and press into the shape of the pan. Do not worry if the disk breaks, simply press back together while shaping the crust.
  8. Bake in the oven for 12 minutes and remove from the oven.
  9. While the crust is baking, begin preparing the pie filling.
  10. In a bowl, cover the medjool dates with warm water for at least 10 minutes.
  11. In a high-speed blender, add all the filling ingredients except for the water and pecan pieces and blend until smooth. If the filling is still very thick (this depends upon the freshness and juiciness of the dates), add water 1 Tbsp at a time until the mixture is smooth. The final result will still be quite thick, the important part is that enough water is added so that the filling blends until smooth.
  12. To make the pie, sprinkle ½ cup of the chopped pecans evenly over the bottom of the pie crust.
  13. Spoon the filling into the pie crust and smooth the top.
  14. Sprinkle the remaining pecan pieces over the pie filling.
  15. Bake for 35 minutes and remove from the oven.
  16. Let the pie cool for at least 1 hour before serving.
  17. Store any leftovers in the refrigerator!
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1 slice
Recipe by Shalom Homestead at