Happy Thanksgiving! Here is a beautiful, whole food, refined sugar free, raw pecan pie. I made it in an 8″ cake pan this year. Fancy, I know…
Made with raw pecans, whole dates, organic raisins, and spices like cinnamon and nutmeg. It is full of flavor and nutrients!
Great with a scoop of dairy-free ice cream, or whipped cream, or coconut whipped cream…or just as is!
Recipe: Pecan Pie
2 c. pecans
1 3/4 c. dates, pitted
1/2 c. raisins
2 c. filtered water
1 tsp. vanilla extract
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
Place 1 c. of dates and 1/2 c. raisins in a bowl and cover with 2 c. filtered water. Allow to soak 30 min to soften.
Meanwhile, place 1 1/2 c. pecans and 3/4 c. dates in a food processor and pulse until a moist, crumbly mixture forms. It will be sticky!
Press the date/pecan mixture into a pie pan, covering the bottom and up the sides (no need to grease). Wetting your hands can make this less sticky. This is the crust.
Now, make the filling. Take your soaked dates and raisins and drain them ,reserving 1/4 c of the soak water. Combine along with the remaining ingredients in a high speed blender. Blend on high speed until it comes together into a thick, smooth, pudding-like mixture.
Pour the mixture into the pie pan, carefully spreading it to cover the crust.
Decorate with the remaining 1/2 c. pecan halves. Chill for at least 1 hr, or overnight, covered in the refrigerator. This will help it to set.
Serve and enjoy!