Rob and I were in Ojai, California this week and we were baking! No – not the “put a pie in the oven” kind of baking; rather, the “it’s too hot for humans” kind of baking – where you are sweating in embarrassing places you didn’t know could weep for themselves. OK, so perhaps I am overstating the heat just a tad, and I shouldn’t be complaining after escaping the “slap you in the face” oppressive heat of Arizona. But when you have been standing under the hot sun in a field knee deep in bushes for two hours waiting for the light to change, it brings out the little princess “where is my assistant with the umbrella?” side of any girl!

We came back to the hotel and were in desperate need of refreshments! Or more accurately….treats! Rob started craving a piece of mum’s blender pecan pie. For those of you not familiar with this bite of heaven, let me acquaint you. But be warned -- this pie brings out the nutty side in even the most contained pig! Flash back to Rob’s infamous homage to “George Costanza with the chocolate éclair”, when under the guise of doing the dishes after one of our piggy parties, he was sprung surreptitiously shovelling left over pecan pie from the plates of our dinner guests! Today, seeing as we could not zap ourselves into our kitchen; (and quite frankly, had no inclination to bake any more), we decided to do the next best thing, and turned to our trusty blender for inspiration.

Much like my apple pie smoothie and pumpkin pie smoothie, this smoothie really does taste like a delectable “maple pecan pie in a glass”. Those of you with nut allergies, my profound apologies. There is just no nutty equivalent! In the spirit of replicating our perfect bite of snout-worthy pecan pie (or more accurately, pie worthy of stealing off other people’s plate), we only used 2 tablespoons of maple syrup to keep the sugar content down. I found this was just enough to bring out the natural sweetness in the bananas and take the edge off the pecans. But feel free to sweeten the deal. The pecan milk adds that hint of a nutty pastry flavour, and the cinnamon and vanilla perfect the blend.

This smoothie does every creamy bite of mum’s pecan pie justice, and hits the “B spot” for those of us not inclined to bake. And I don't think I 'll need to eat humble pie. 

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Dairy Free Maple Pecan Pie Smoothie

Maple Pecan Pie In A Glass

  • 1 cup raw pecans soaked for 2 hours or more (soaking is optional)
  • 2 cups filtered water
  • 2 frozen bananas
  • 2 Tbsp pure maple syrup
  • 2 tsp natural vanilla extract
  • 1/2 tsp cinnamon
  • pinch Celtic sea salt
  1. Throw all the ingredients in your blender (I like to use a Vitamix) and puree until smooth and creamy.
  2. Pour into two 16-ounce glasses and be grateful you didn’t have to bake. YUM!

Tips!

freeze those ripe bananas for yummies later

To ensure you always have a stash of frozen ripe bananas for your smoothies, muffins and breads, never throw away ripe bananas. Just keep freezing them whole in their skins in a ziplock bag. The riper they are (not soft and mushy) the sweeter they are - meaning you will need little or no sweetener! You can keep adding to the bag. Then when you need them, take the desired amount out of the bag and then rinse and cut for delectable frozen treats. I buy a bunch of bananas every week that I let ripen on the bench top and then freeze for use later. Bananayumma!

Just be prepared to drink all of it - you won’t want to share!

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What do you mean by “soaked pecans”? I’m a 19 college student and I’m thinking my level of culinary knowledge isn’t up to par to know what that means =)

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Hey Aditee! Sorry for any confusion caused. I meant to add a link to my “Why soak nuts” page. You don’t need to soak the pecans in order to enjoy this smoothie. I just recommend soaking them in some filtered water to remove the enzyme inhibitors and make them more digestible.

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Made this smoothie the other night and it was scrumptious.

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This smoothie is delicious. When I get Super Living magazine now, I go straight to your recipe. Thankyou so much.

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Why bake when you can just blend! This is really tasty!

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One of the best smoothies ever! Such a treat for breakfast. Yum!

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After making the pecan pie, I had to try the smoothie version. This is a great alternative when “I am not inclined to bake”!

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OMG—this seems so decadent! It certainly was a treat for my daily breakfast smoothie. Thanks for the recipe!

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Yes! Decadent and Delish!

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Oh Yum! This smoothie ROCKS and so does your site!

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Hi there,
I’m the editorial manager for Made Just Right (.com), Earth Balance’s website about plant-based eating. I’d love to feature this recipe or some of your others. Can you please contact me as soon as you can so we can go over details?
Thanks,
Amber
.(JavaScript must be enabled to view this email address)

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Hey Amber
I just sent you an email.
I would love you to share my recipes with your readers.
It is lovely to be connected =)
We will talk more. Oink Oink!

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OMG! tried this for breakfast and it was amazing! Just one question…how do you freeze your bananas? Don’t they turn black?

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Hey Piggy Jolly.
Glad you liked this smoothie recipe.
I think it is piggilicious…..
I always freeze my bananas whole with the skin on. When I am ready to use them for vegan smoothies I simply run the whole frozen banana under warm water to slightly soften the skin and then use a sharp knife to remove the skin and cut up the banana in chunks to throw into the blender. Welcome to the piggy world!

Pecans are my favouorite. We used this as a welcome drink for our brunch guests last week to great success. You have more followers as a result of how delicious and easy this smoothie was. Love the website!!!

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Sorry about spelling mistake on favourite!!

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LOL! No worries. I am sure there are spelling mistakes ALL over this website :)
I am so pleased you enjoyed this smoothie.
It is one of my favourites!

I just made this with a couple of modifications (added 1 cup romaine lettuce and subbed a squirt of liquid stevia for one of the tablespoons of maple syrup), and both my spouse and I agree that it tastes like coffee-flavored liqueur (like Kahlua). How that combination tastes like Kahlua, I have no idea, but we like it. I just thought I’d let you know about that odd but tasty result. I might end up blogging about it.

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Thankyou so much for letting me know about your blend. It sounds delicious. It might be the combination of the bitterness of the romaine, the stevia, and the maple syrup with the nuts? I had a similar thing happen when I made the pina colada green smoothie with dandelion greens. The bitterness of the greens made it taste like their was a nip of rum in it. i think we are onto something. LOL! Happy New Year.

Do you have a nutrition breakdown for this?  Sounds decadent!

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