Raw Pecan Pie
Skip the refined sugars and flours in favour of nuts, coconut, dates and raisins in this raw version of classic pecan pie.
Crust:
2 cups (500 mL) walnuts
3 cups (750 mL) of pitted dates
1 cup (250 mL) coconut flakes, finely ground
Filling:
2/3 cup (190 mL) filtered water
1 cup (250 mL) raw pecans, soaked about 15 minutes
1 cup (250 mL) organic Thompson raisins
1 Tbsp (15 mL) vanilla extract
1 tsp (5 mL) nutmeg
1/3 cup (85 mL) maple syrup
1 tsp (5 mL) Celtic sea salt
Pit the dates manually, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to a food processor and mix on high until thoroughly mixed.
Press the mixture into the bottom and sides of a pie plate. Set aside.
Blend all filling ingredients together in the blender until smooth. Pour into crust and garnish with fresh, raw pecans.
Set in freezer overnight, or for at least 5 hours before serving.
