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No Bake Vegan Pecan Pie with Date Syrup

No Bake Vegan Pecan Pie with Date Syrup

Photo: Natalie Levin

One of my most favorite desserts to make (and eat) is pecan pie. Not only because of its impressive appearance and beautiful pecan fan at the top – pecan pie is just so delicious no wonder it’s such a popular dessert.

Rosh Hashanah is coming, and I decided to make pecan pie a bit differently for the holiday this year. This is a no-bake, healthy and vegan pecan pie which is very easy to make. The crust is made with oats and dates filled with quick and easy pecan, peanut butter and date syrup (silan) filling, and of course – the traditional pecan fan at the top.

This vegan pecan pie is healthy, festive and perfect as a dessert for Rosh Hashanah and the rest of the Tishrei holidays. You can make it with any other kind of nuts you like and get a different flavored nut pie every time, and it’s definitely going to reap compliments from the guests.

No Bake Vegan Pecan Pie with Date Syrup

Photo: Natalie Levin



5 from 6 votes
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No Bake Vegan Pecan Pie with Date Syrup

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 300 grams of oats
  • 200 grams of pressed dates
  • Pinch of salt
  • 2 tbsp. of natural date syrup silan

For the pecan cream:

  • 200 grams roasted pecans
  • 100 grams natural peanut butter
  • 2 tbsp. of natural date syrup silan
  • 45 ml. 3 tbsp. water

For decoration:

  • 100 grams roasted pecans
  • 2 tbsp. of natural date syrup silan

Instructions

Crust:

  1. In a food processor with a steel blade, put oats, pressed dates, salt and date syrup and blend until a uniform, slightly sticky mixture is obtained. If the mixture is too soft - add a little more oats. If the mixture is too crumbly - add a little water.
  2. Transfer the mixture to the pie pan and press it tightly to the sides and base to form a crust.
  3. Cool the crust in the freezer for about an hour.

Pecan cream:

  1. In a food processor, grind pecan nuts, peanut butter, date syrup and water to a uniform mixture in a very creamy, thick texture.
  2. Pour the cream over the crust and straighten the top.
  3. Arrange pecans in the upper part densely.
  4. Cool in the refrigerator for 3-4 hours for stabilization.
  5. Before serving, brush the pecans with a little date syrup to add some sweetness.

Recipe Notes

  • Instead of pecans, you can use any type of nuts that you like in the same quantities.
  • Keep the pie in a closed container in the refrigerator for up to 6 days.
  • It is recommended to use pressed dates when it is cold from the refrigerator, so it is very convenient to cut and work with.
  • It’s important to use natural date syrup with no added sugar for best results.
No Bake Vegan Pecan Pie with Date Syrup

Photo: Natalie Levin

No Bake Vegan Pecan Pie with Date Syrup

Photo: Natalie Levin

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