Pecan nuts

Origin & cultivation
The pecan tree belongs to the walnut family and can live up to 1000 years. The nuts grow in a prickly shell, like chestnuts, and when they are ripe the shell bursts and the nuts fall out. The pecan originally comes from the southern United States. Our pecans come from the Santa Cruz Valley, USA and of course they are certified organic and in raw food quality.

With its high polyunsaturated fatty acid content, the pecan is a healthy source of fat. The nut is also full of minerals such as potassium, magnesium, phosphorus, zinc and iron. It also contains vitamins A, B, C and E.

The polyunsaturated fatty acids are good for the cardiovascular system and help the body to stabilize blood sugar levels. Pecans can also help lower cholesterol. The minerals it contains strengthen the bones and promote various metabolic processes in the body.

Checkout our Organic Pecan Nuts

The taste of the pecans reminds of walnuts but is not as bitter and very aromatic. The nuts are very popular in America for baking, such as the classic "pecan pie". However, you can use them for almost anything. In our opinion, they are perfect for rounding off dishes such as vegan roasts, salads, soups, desserts and ice cream. In our bistro we always make a wonderful pecan brownie, without sugar and gluten. And precisely because our brownie is so popular, we would like to share our recipe with you today.

Pecan brownie:


  • 100g Pecan nuts (more for Topping)
  • 7 EL Coconut cream
  • 100g Almonds
  • 450g Dates (soaked in water for 1h)
  • 60g Raw cacao
  • Pinch of salt
  • 90ml Plant drink
  • 125g Raw chocolate drops
  • 2 EL Coconut oil
  • 40g Coconut blossom sugar


  1. Mix the almonds and pecans finely in a high-performance mixer
    Put the nuts in a bowl, add salt and cocoa powder and mix well
    3. Mix the dates with a dash of water in a blender to make a creamy paste
    4. Add the coconut cream to the nut-cocoa mixture
    5. Add 2/3 of the date paste and stir well, then mix by hand
    6. Line a baking dish with baking paper and press the mixture into it
    7. Then chop a handful of pecans and add to the remaining date paste
    8. Apply the date paste to the bottom of the brownie
    9. Heat the vegetable milk with the chocolate drops in a small pot over low heat. As soon as the chocolate has melted, remove the pot from the heat
    10. Add 2 tablespoons of coconut oil and stir well
    11. Stir in the coconut blossom sugar until it has melted
    12. Apply to the brownie and peel it with pecans, then chill for at least hours