Pecan Pie


This pecan pie was a huge hit. Maybe one of my most popular desserts yet! I made it last night for friends, none of whom follow my diet, and each one of them demolished it. They were all obsessed! I wish I could show you just how good it tastes, especially the insanely creamy pecan and date infused caramel middle. Just wow. It also totally melts in your mouth against the ever so slightly crunchy base, and the toasted maple pecans on the top. I’d go as far as to say it tastes kind of perfect!  It really is amazing. So wonderfully indulgent and decadent, yet so healthy. Who knew that a gluten free, dairy free, refined sugar free pecan pie could taste better than a normal one?!!

The ingredients list is amazing: almonds, pecans, cashew nut butter, dates, coconut oil, cinnamon and a little pure maple syrup. Really a long way from a traditional pie, and so much more delicious. You’ll be getting tons of wonderful plant protein from all the nuts, as well as a lot of skin enhancing vitamin E from the almonds, fibre from the dates, anti-inflammatory goodness from the coconut oil and blood balancing awesomeness from the cinnamon! I used a little pure maple syrup in this recipe instead of agave, as in this pure form it still has a relatively low GI and is easily digestible. It’s a good choice of natural sweetener when you’re after a rich taste as it adds a caramel like flavour, which here really complements the dates. But please make sure you use only PURE maple syrups, the other ones all contain nasty ingredients that won’t do anything for your health.


Serves 15

For the curst

- 1 cup of almonds

- 1 cup of buckwheat flour

- 4 tablespoons of raw honey

- 4 tablespoons of coconut oil

- 2 teaspoons of cinnamon

- 6 medjool dates

- 2 teaspoons of cinnamon

For the middle

- 1 cup of pecans

- 1/4 of a cup of water

- 1 jar of cashew butter (170g)

- a dozen medjool dates

- 4 tablespoons of pure maple syrup

For the topping:

- 1 cup of pecans

- 2 tablespoons of pure maple syrup

- 1 teaspoon of cinnamon


Start by pre-heating the oven to 180C. Then make the crust. Place the almonds into a food processor and blend for a minute to form a flour, then add the buckwheat, cinnamon, honey, dates and coconut oil and blend again to form a sticky mixture.

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

Bake for about 15 minutes, until the top becomes nicely browned and is hardening.

While this cooks make the middle layer. First place the pecans in the food processor for a minute to allow them to crush down into a cross between a nut butter and a flour, then add the cashew butter. Once those have mixed add the maple syrup and pitted dates. Allow these to blend as you gradually add the water. Keep this mix in the fridge until your ready to spread it over the base.

Finally place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 180C, until they become a little browned and crunchy.

Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top. You may need to leave it for an hour or so to set fully.


  • Ella Woodward

    Come see my pecan pie here at – there’s an awesome selection of recipes!

  • Joan-Marie Lawlor

    What size jar/quantity of cashew butter?

    • Ella Woodward

      I’m so sorry – totally forgot to add the size of the jar to the ingredient list, my jar was 170g. Hope that helps!

  • glutenfreesalafi

    Reblogged this on Gluten Free Salafi and commented:
    I need to try this. I have a feeling it’ll be a little sweet for me but there are times when I need a HEALTHY sweet treat! For the past two days I’ve had a mahoosive mug of tea with a load of sugar and a sneaky bit of nutella on fruit. I’m not classing that as falling off the wagon, I genuinely NEEDED it and don’t feel guilty at all. Pecan pie, I have my eye on you!

  • Pig in the Kitchen

    Just found your beautiful blog after Pippa (the Intolerant Gourmet) mentioned it on Twitter. GORGEOUS pix! (not jealous at all… :-)
    Pig x

    • Ella Woodward

      Hi! Thank you so much, so glad you like the blog! Keep coming back to visit :)

  • ffionangharad

    Looks good, and its pretty much paleo too!

    • Ella Woodward

      Thank you! If you want it to be totally paleo then leaving out the maple syrup shouldn’t change the flavour too much. Enjoy!

  • Ella @ Lifeologia

    Hello Ella,
    This looks beautiful! Thank you so much for sharing it on my E-Book Launch Party ;D

  • Rose

    I’m allergic to coconut. Is there anything you could recommend that I use instead of coconut oil?

    • Ella Woodward


      I would use a little olive oil or dairy free butter instead, the coconut oil isn’t a vital ingredient it just helps the mixture stick together. Enjoy!

  • marcell

    I love your blogg and your recepies , but can you maybe do some video recepies too , that will be great .

    Have a awsome day !!!

    • ellawoodward

      Hi. I’m so glad that you love the blog and all the recipes so much! Thank you so much for the suggestion about video recipes, it’s something that I’ve been thinking about doing so great to know there is an audience for it! Hopefully I can make some in the next month or so! Have a lovely weekend :)

  • Sheri

    Hi Ella! Love your blog, its currently my “go to.” Just wondering for the ground almonds if its just almond meal, or If i should put whole almonds in a food processor first?
    Be well.

    • ellawoodward

      Hi! I’m so glad that you love it so much, thank you so much! For the texture of this its preferable to use whole almonds but ground almonds will work too! Hope you love this!

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  • Ellen

    Can I replace the buckwheat flour with almond or coconut flour?

    • ellawoodward

      Yes almond would be great, I haven’t cooked that much with coconut flour so can’t say for sure but I don’t see why not!

      • Renske

        I think coconut flour might not work as it needs a lot of extra liqued as coconut flour is very absorbent. Almond flour would probably work just fine though. Hope this helps.

  • Ani

    Much better than the traditional! Just make sure that if you truly want it to be vegan to use agave instead of honey.

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  • Mari

    oh my this looks AMAZING!! really want to try this, as soon as I get ahold of some cashew butter! do you know any good recipes for pumpkin pie?

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  • Karen

    I have been thinking about doing a Pecan Pie for a long time, but of all the recipes I’ve seen none have grabbed me! this one has definitely hit the spot.. another gorgeous recipe from you Ella.. you have very lucky friends.. This is getting pinned so I don’t lose it. thanks for a great year of yumminess.. :-)

  • Ash

    Hi, have the recipe been slightly changed? Is this new version better?

    • ellawoodward

      Hi Ash, yes there are a few changes and I like this version better!

  • Neilie

    My go to food blogger! Being that I’m vegan, can I substitute maple syrup for honey?

  • cecilia


    I absolutely love your blog:) I was just wondering what the diameter of your pie pan is?

    • MariaMac

      I was also wondering this please! Even just an approximation?

  • Rebecca

    Love, love, love your blog!! And love your recipe videos! Keep them coming :) If you ever do a retreat in London, I will be the first Floridian signing up! :) Question about this recipe and all your recipes that use pure maple syrup. Can you suggest a brand that you like to use or tell me more specifically what you mean by “pure”? I have purchased different kinds from natural food stores or Whole Foods. The last few times I purchased from Target (not sure if you have that store in the UK) but they have a new store brand organic line and it is very affordable. But just because it says organic, is that the pure kind you are talking about? I used it in your sweet potato brownies and they turned out deliciously!!

  • Julia

    Wow looks and sounds lish, you have listed cinnamon twice in the crust ingredients – is this correct??
    thanks and keep these lovely recipe’s coming.

    • kathleen burke

      Is there a misprint in the crust part of the reipe. You have 4 TBSP cinnamon and then another 2 tsp cinnamon.

      • ellawoodward

        So sorry about the misprint, all cleared up now! :)

  • Mila

    I was just wondering if anyone had the calorie count for this recipe?

  • Regina

    I made this pie twice this week– once for Thanksgiving with my family, and the second time was for a Hanukkah celebration with my fiancé’s family. Everyone LOVED it! Thank you for this amazing recipe, I can’t wait to try more of your holiday recipes soon!

    • ellawoodward

      I’m so glad that you loved it so much, thank you!

  • sally Bird

    Hi Ella, I have just made your recipe of the pecan pie, and omg! it’s fantastic and even my husband loves it. thank you.
    about to make the eating healthy on the go combo x

  • cecilia


    Can I replace the cashew butter with any other nut butter? xxx

    • ellawoodward

      The cashew butter is quite important for the flavour, so it would taste a little different but I’m sure it would still work! xx

  • Alexa

    This looks fantastic! I am totally drooling over this blog – definitely one of my favorites!
    Could you make your own cashew butter here? I find it terribly difficult to find a cashew butter that isn’t full of weird ingredients. If you can make your own, would you want to soak raw cashews first, then blend?
    Thank you so much for all of your wonderful recipes! Definitely going to try your Rainbow Bowl idea soon!

    • ellawoodward

      Yes you can absolutely make your own cashew butter, just blend them for 5-10 minutes until smooth and creamy! :)

      • Alexa

        Yum! Can’t wait to try it! Also, I noticed there is a lack of peanuts featured in your “Ingredients” section – any reason why? Coming from an American who is slightly obsessed with peanut butter ;)

        • ellawoodward

          I avoid peanuts as they’re not great for us, peanuts are susceptible to a mold which produces a carcinogenic substance called aflatoxin – I was very sad when I discovered this as I use to be such a peanut butter addict!

  • Jessica Demasi

    Is this best stored overnight in the fridge or countertop? i made it and am serving it tomorrow, should i refigrerate and then set it out a couple hours before serving? Thanks!

    • ellawoodward

      I keep mine in the fridge overnight!

  • Renske

    Just made this as a dessert for Christmas and everybody absolutely loved it.
    Thanks so much for this lovely recipe, and all the others.
    I love your website and make your recipes regulary. They are all delicious.

  • Temi

    Hey Ella!

    LOVE this recipe. Can’t get enough of the delicious cashew caramel middle, yum. Do you know how long this will last for in the fridge? I made this on Friday and I have leftovers sitting in my fridge now, but want to make sure it won’t go off…!

    • ellawoodward

      I’m not totally sure sadly as I haven’t left it in the fridge for more than a few days before, so sorry!

  • Georgie

    Hi Ella,

    This may sound like a stupid question but I am completely new to this! The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they’re all quite hard. Is that because you’ve done something to melt it down or is there a specific one I need to buy?

    I love your blog! I made your apple and pear detox smoothie this morning and I currently have your Almond, Quinoa and Pumpkin seed bread in the oven…..hope it turns out OK!

    Anyway I would love your advice about the coconut oil!


    • ellawoodward

      Hi Georgie. It’s the same type of coconut oil, just all the oil melts at about 24C and is a solid below that and my kitchen was really hot the day I filmed this video! I’m so glad that you’re loving the blog though, thank you! x

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  • Celeste Yeung

    This looks divine.. I’ve watched your video of this recipe too :) Do you have to use cashew butter for the filling or does any other nut butter do the job? Because it’s really pricey where I live and to use a whole jar for one pie wouldn’t be very economical .x

    • ellawoodward

      Cashew butter does work the best, but I’m sure you can try another one :)

  • Petty Richards

    Hey Ella!

    I wanted to ask you if it could be possible to replace the buckwheat flour with brown rice flour or perhaps quinoa flour?

    Thank you for the great recipes! I really learned a lot and I love how you make recipes I can actually use as I’m vegan and don’t eat any sugar, white and proccessed foods or much fat.

    Have a great day!

    • ellawoodward

      Yes you can change the flour!
      Ella x

  • Jessica

    This looks completely delicious. Can I replace the buckwheat flour with spelt flour?? I can’t find buckwheat flour anywhere in tut country. :(

    • ellawoodward

      Yes you can change the flour – Amazon is great for buying things you can’t find too!

  • Camilla McDonald

    Hi Ella,

    I’d just like to say how amazing your website has been. It has really been life changing. Whenever I cook now, I try to substitute unhealthy things with healthy things. I just have one question about the cashew butter. I can’t find any anywhere so is there a substitute or can I make my own or can I leave it out?

    Thank you so much xx

    • ellawoodward

      Making your own is so easy. You just blend the cashews until it forms a creamy butter (about 15 mins) xx

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  • Ellie Saunders

    Hi Ella,

    I made this pecan pie this weekend for a family get together and I cannot believe how popular it was! Instead of fatty chocolate cake and sugary pumpkin pie everyone was asking for seconds of this! They couldn’t believe it was dairy, gluten and refined sugar free! Love lots of your recipes but this is my favorite. Thank you!

    • ellawoodward

      So pleased they all loved it!

  • ellawoodward

    I think it’s about 20-23cm, but any around that size will do :) Ella x

  • ellawoodward

    So glad you love the recipes :) thanks for your lovely comment. Ella x

  • ellawoodward

    Hi! I think the syrup is definitely replaceable with, for example, the coconut nectar you mention. As for the dates and oil it could be a bit more tricky as they both are a key flavour component and sticky element to the pie. I think you could replace the dates with dried figs for example or prunes but I haven’t tried replacing the coconut oil with anything that would be good enough to recommend. Hope you find something that works though, or maybe you could just half the oil amount and add a few more figs/prunes/coconut nectar to balance the stickiness? ella x

  • ellawoodward

    Haha! That’s such a fantastic comment, so so glad you loved it! I’m often left speechless, glad I’m not the only one! Have a lovely day, Ella x

  • ellawoodward

    Sounds like a good solution! Hope it works out! :) ella x

  • ellawoodward

    Hey, you can get it from most health food shops and supermarkets nowadays, or even online. Just make sure it’s 100% pure maple syrup :) x

  • ellawoodward

    Oh sorry about that :) ! I will absolutely try to in future for all my international readers! Thanks for your comment, ella x

  • ellawoodward

    Hi Cierrah, yes I think about 170g would be perfect. x

  • ellawoodward

    Yay! Thanks for comment that makes me so happy to hear :) x

  • ellawoodward

    Hey :) I just use a coffee mug, about 3inches in diameter x

  • ellawoodward

    Hey Tammy, so glad you like the look of the recipe – and thanks for pointing that out, you’re right it’s not strictly vegan with the honey and I’ve altered the recipe. Have a great day x

  • ellawoodward

    Yay! x

  • ellawoodward

    Hi Rosie,
    It really depends on the recipe as to how finely they need to be broken down but it will say in the recipe :)

  • ellawoodward

    I am so sorry I missed this – I only meant to write it once but either would have been fine x

  • ellawoodward

    I use a magimix but all my recommendations are on the food processor post on the blog and in the shop section x

  • ellawoodward

    Hi Kata,
    Sorry I switched off totally over Christmas. I hope it turned out well! xx

  • ellawoodward

    Hi Amanda, yes you can freeze it! Hope you love it! X

  • Dinx

    Hi Ella, what other nut butter would be a good substitute for cashew butter? We have an allergy to cashew in the family! thanks

    • ellawoodward

      Almond butter is a great alternative! X

  • ellawoodward

    Looks so delicious! X