Here’s another “raw” version of a traditional holiday pie – the pecan pie. I love this recipe! It is so full of flavor, and truly reminiscent of the classic pecan pie. It’s perfect for serving this Thanksgiving, or any time of year. My crust is slightly different than the standard, as I used Brazil nuts, cashews, and cacao. But I love chocolate, so that’s why I did. Enjoy! Here’s the recipe:
1 cup raw cashews
1 cup raw Brazilnuts
1/2 cup raw pecans
1/4 cup raw cacao nibs (optional)
3 T raw cacao powder
1 cup pitted dates
1 tsp organic non-alcoholic vanilla
dash Himalayan salt
Combine all ingredients in a food processor (one at a time), and blend until crumbly and sticky. Press into a pie pan, and evenly cover the entire pan. Cover with saran wrap and place in the freezer until filling is prepared.
1 lb. pitted Medjool Dates
1/2 cup agave nectar, maple or raw honey
3 T lucuma powder
1 T coconut flour
1 1/2 tsp organic non-alcoholic vanilla extract
2-3 T raw coconut oil
purified water (enough to cover dates in a bowl)
3-4 cups raw pecans (whole and crushed)
Soak dates in purified water inside a covered bowl or jar in the refrigerator overnight. (I actually soaked my dates for two days). Drain dates, but reserve the date water. Place dates in high-speed blender and add all ingredients except for pecans. Blend until super thick and creamy, using the date water to create the desired consistency wanted.
Layer pie crust with crushed and whole pecans. Pour date paste over the pecan layer. Evenly spread the date paste. Evenly pour remaining pecans on top. Cover with saran wrap and keep in the freezer for at least two hours before serving.
This pie will stay somewhat creamy even when stored in the freezer. It’s best to store this pie in the freezer. Serve with a dollop of whipped cashew cream or raw ice cream.