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
Raw Pecan Pie
Raw Pecan Pie
| 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.
