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.
Recipe courtesy Kimberley Snyder
| Servings |
| 1pie |
| Servings |
| 1pie |
Ingredients
- Crust
- 2 cups walnuts
- 3 cups dates pitted
- 1 cup coconut flakes finely ground
- Filling
- 2/3 cup filtered water
- 1 cup raw pecans soaked about 15 minutes
- 1 cup organic Thompson raisins
- 1 tbsp vanilla extract
- 1 tsp nutmeg
- 1/3 cup maple syrup
- 1 tsp Celtic sea salt
Servings: pie
Units:
|
Ingredients
Servings: pie
Units:
|
Instructions
- 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.
