Author Notes
This raw pecan pie hit all of the flavor notes of the classic version using seven simple plant based ingredients. —Patrice D'Agostino
Ingredients
- Filling and Topping
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1 cup
Pecan Halves
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3 cups
Medjool Dates (pitted)
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2 teaspoons
Vanilla Extract
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.5-1 cups
Raw Coconut Water
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1 tablespoon
Coconut Oil
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2 tablespoons
Sea Moss Gel
-
Pinch
Himalayan Pink Salt
- Crust
-
1.5 cups
Raw Blanched Almonds
-
1 tablespoon
Coconut Oil
-
4
Pitted Medjool Dates
-
Pinch
Himalayan Pink Salt
Directions
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In your food processor, add your blanched almonds and pulse until a fine texture is achieved.
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Add the remaining crust ingredients to the food processor and process until there are well incorporated.
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Transfer the mixture from the food processor and place it in your pie/tart pan.
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Press the crust into the pan to form a smooth consistent layer on the bottom and sides.
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Once the crust is formed place the pan in the freezer to set while you prepare the filling.
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In a high speed blender, combine all of the ingredients (except pecans) making sure to include the coconut water first. Having the coconut water close to the blade will aid the blending of the mixture. Start with .5 cup of coconut water first and increase the amounts as needed. You will need the date paste to be as sticky as possible so try not to add too much liquid.
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Once the filling is completely blended, remove the crust from the freezer and pour the filling into the pan. Using the back of the spoon spread the mixture evenly across the pan.
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Take your pecans and place them in concentric circles starting at the rim of the pan.
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Place in the freezer for 2 to 3 hours to set. At this point you can serve the pie or place it in the refrigerator until you are ready to enjoy it.
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