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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Raw dessert that tastes like cheesecake.

We love sharing easy desserts made in the Vibe Blender System, and these creamy, raw mini pecan pies are always a favourite. If you’re looking for a healthy, plant-based treat that’s completely irresistible, these little pecan pies tick all the boxes. They taste just like cheesecake, yet they’re grain-free, dairy-free and refined sugar-free.

Super simple to make and beautiful to serve, these mini pecan pies are perfect when you want a special something without turning on the oven. They’re guaranteed to impress vegans and non-vegans alike and the best part – they keep for weeks in the freezer!

We especially love experimenting with fillings made using homemade probiotic coconut yogurt. For this recipe, we used our favourite coconut yogurt made with Aroy-D coconut milk, but if you don’t have that on hand, canned coconut milk works just as well and delivers equally delicious results.

Raw vegan pecan pies are a no-bake, no-fuss dessert, with a naturally sweetened base of nuts and dates, with a silky-smooth cashew “cheesecake” filling. Whole nuts blend in seconds in the Vibe Blender System, creating a melt-in-your-mouth texture that’s hard to believe is made entirely from whole food ingredients.

Storage

Raw pecan pies will become soft at room temperature. Serve straight from the fridge or freezer.

Raw mini pecan pies

luvele

Rated 5.0 stars by 1 users

These mini, raw, pecan pies are gluten free, grain free, dairy free, sugar free, and vegan .... and taste just like cheesecake! They’re just perfect for any special occasion and no one will believe they are made with only healthy, whole-food ingredients.

Ingredients

BASE

¼ cup (35g) whole raw or activated almonds
1 cup pecans
4 large medjool dates – seeds removed and chopped
1/3 cup (35g) raw cacao powder
40 grams coconut oil - melted

COCONUT SPICE FILLING

¾ cup (105g) raw cashews (see soaking instructions below)
6 medjool dates – seeds removed and chopped
¾ cup homemade coconut yogurt or coconut milk (avoid the coconut water as much as possible)
1/3 cup (60 grams) coconut oil
1 teaspoon vanilla
¾ teaspoon of ground cinnamon
½ teaspoon of ground powdered ginger
¼ teaspoon salt
Pecan halves to decorate
Cacao powder or icing sugar to dust (optional)

Directions

Soak the raw cashews in 3 cups of water with 1 teaspoon of salt for approx. 4 hours. The cashews will soften but will also become more nutritious. Why? - read the benefits of soaking nuts and grains.

BASE

Add all the ingredients into the Vibe blender jug in the order listed.
Secure the lid on and pulse the ingredients in 1 second bursts, approx. six times.
Scrape down the sides of the jug and under the blades with a spatula, turning the ingredients to make sure the cacao powder has incorporated.
Spoon teaspoons of the base mixture into paper patty pans or small silicon muffin moulds and press down with the back of a teaspoon to form a base.
Place in the fridge until the filling is ready.
There is no need to clean the jug for the filling

COCONUT SPICE FILLING

Drain the cashews in a colander then rinse under running water to remove the salt. Tap the colander to remove as much water as possible.
Combine all the filling ingredients in the blender jug and blend on ‘smoothie’ mode for 30 seconds. Stop to scrape down the sides and then blend for another 10-20 seconds until smooth.
Remove the bases from the fridge.
Spoon the filling mixture into the bases. When the whole tray is full, lightly jiggle and tap the trays to ensure the mixture has completely filled the cases and is without pockets of air.
Garnish with a pecan then place in the fridge for 1-2 hours to set. To speed the setting process – place in the freezer for 30 minutes.
Push the pecan pies out of the trays and dust with cacao powder or icing sugar.
Store in an air tight container in the fridge for 1 week or in the freezer for up to 3 months. Note: the pies soften at room temperature.