No-Bake Coffee Pecan Pie

By Bia Alvarez, HCTP January 2017

Bringing healthy desserts to a party is always a fun way to surprise family and friends with delicious sweet dishes they won’t believe are vegan! This no-bake coffee pecan pie is rich in flavor, super satisfying, and won’t leave you in a food coma! Since it’s only sweetened with dates (not sugar), it is not overly sweet and is a much healthier option than regular cakes/pies. This one will be a big hit for you and your family and friends!


Yield: one 8″ cake, 12–16 slices



  • 1-1/2 cups gluten-free oats
  • 2-1/2 cups raw pecans, separated for crust (1-1/2 cups) and decoration (1 cup)
  • 10 dates, pitted
  • 1/4 cup coconut oil
  • 1/2 tsp salt 

Cashew Coffee Cream

  • 2 cups raw cashews, soaked 2+ hours
  • 10 oz cold-brew espresso
  • 10 dates, pitted
  • 3 tbsp coconut oil
  • Seeds from 1 vanilla pod
  • Pinch of salt


  • 5 oz dark chocolate bar (75%–90% cacao)
  • 1/2 cup raw pecans, crushed
  • 1/2 cup raw cashews, crushed



  1. Add oats and all but 1 cup of pecans to food processor. Blend into small chunks.
  2. Add dates, coconut oil, and salt and continue blending until a crumbly dough that holds its shape when pressed together is formed.
  3. Line an 8″ springform pan with parchment paper and press the crust into the bottom of the pan.
  4. Gently press whole (unbroken) pecans into the crust along the outer edge of the springform pan. Put it in the freezer to set.

Cashew Coffee Cream

  1. In a high-speed blender, combine all ingredients until it is thick but completely smooth.
  2. Remove crust from freezer and spread blended cream evenly onto the crust.
  3. Top with crushed pecans and cashews.
  4. Leave in the freezer for 4 hours (or overnight) for the cream to set and flavors to develop.

Toppings (Do this after the cake has set.)

  1. In a small saucepan, melt the chocolate over medium heat and set aside to cool.
  2. Once cooled, transfer the melted chocolate into a ziplock bag and seal.
  3. Remove the cake from the springform pan and place it on a serving plate.
  4. Cut a small hole at one edge of the ziplock bag.
  5. Squeeze the chocolate through the hole, creating a fun pattern on the cake.
  6. Keep cake covered in the freezer until 30 minutes before serving. Enjoy!

Bia Alvarez is an Integrative Nutrition Health Coach and designer. Bia shares her love for plant-based eating on Instagram (@rawlivingwithbia) and her blog ( Besides health coaching, Bia is a brand identity and website designer for other Health Coaches. Her passion is to help other coaches design and launch their unique brands and sites so they can get clients and run their coaching businesses. Bia shares her services and tips for Health Coaches at and @biaalvarezdesign.

Are you an IIN grad with recipes worth sharing? Submit them to us here

Interested in learning more about becoming an Integrative Nutrition Health Coach?
Click here for more information!

Leave a Reply