Vegan Raw Pecan Love Pie
Source: Kimberly Snyder, Better Vegan Category: Vegan Desserts
Prep Time: 30 min Cook Time: 0 Total Time: 30 min Makes 1 pie
About this recipe
This is a great take on a pecan pie - making it vegan and raw. Dates and raisins bring natural sweetness, and pecans and walnuts make it a very satisfying frozen dessert. Besides, pecans contain a lot of antioxidants (more than any other tree nut), improve immunity, increase anti-inflammatory compounds, aid weight loss and help fight diseases like cancer and Alzheimer's. Eating them raw ensures that you get all the beneficial nutrients and minerals, in addition to healthy fats and proteins.
Ingredients:
Crust:
2 cups medjool dates (with pits) (I use Terrasoul Superfoods Organic Medjool Dates)
3/4 cup finely ground coconut flakes (I use Bob's Red Mill Shredded Coconut, Unsweetened)
1 cup raw walnuts, soaked for 4 hrs., then drained and rinsed (I use Kirkland Signature Walnuts)
Filling:
2/3 cup filtered water
1 cup raw pecans, soaked about 15 minutes, plus more to garnish (I use Kirkland Signature Walnuts)
1 cup raisins, preferably organic (try Organic Sun Dried California Raisins by Sun Maid)
1 Tbsp. vanilla extract (I use McCormick Pure Vanilla Extract)
1 tsp. nutmeg
1/3 cup maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
1 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Instructions:
1. Prepare the ingredients.
2. Pit the dates, extracting each pit and discarding it. Add the dates, coconut flakes and walnuts to a food processor and process on high until thoroughly mixed. Press the mixture into the bottom and sides of a 9" pie plate. Set the pie plate to the side.
3. Blend all the filling ingredients together in a blender until smooth. Pour the filling into the pie shell and garnish with raw pecans. Chill in the freezer overnight before serving.