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Raw Pecan Pie

1 August, 2014

By Caroline Edgar

Magic Ingredients:

Base

1 cup raw pecans (or activated)
1 cup desiccated coconut
1/2 cup almonds
8 medjool dates
2 tbsp nut butter of choice (or tahini)
2 tbsp coconut nectar
1 tbsp water

Filling

1.5 cups pecans, soaked for at least an hour or overnight
8 medjool dates, soaked for an hour
3/4 cup of coconut water (or almond milk)
1/2 cup coconut oil
3/4 cup desiccated coconut (or 1/4 cup melted coconut butter)
1/2 - 1 1/2 bananas (depending on how creamy you want the filling to be)
1/4 cup cashew butter (1/3 cup soaked and rinsed cashews)
1/4 cup coconut nectar
1-2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt

Chocolate sauce

3 tbsp melted coconut oil
1 tbsp coconut nectar
1 heaped tbsp cacao powder
1 tsp nut butter (optional)

What to do:

In a food processor or high speed blender, blend together the pecans, coconut and almonds until they’re chopped. Add in the dates, preferably halved before adding them. Blend again until they’re all chopped and combined together.
To help the mixture stick together, add in almond butter/tahini, coconut nectar and a splash of water (1-2 tbsp) until it forms into a ball and comes together nicely.

Line a 9 or 10 inch pie dish with glad wrap and press the base and form a crust with the mixture until it’s smooth and at least 1/2 - 1 cm thick. Set in the fridge while preparing the filling.

Blend the pecans, dates and desiccated coconut together until they break down and combine together into a paste, gradually adding a bit of coconut water at a time. Add all other ingredients except for the coconut oil and blend again until the mixture is a smooth paste. Finally add in the coconut oil and blend until it’s incorporated into the whole mixture.

Place the mixture onto the base and smooth it out with a spatula. The mixture doesn’t quite reach the top of the crust, but that’s why you top it off with pecans and a chocolate sauce!

To make the chocolate sauce, melt as you normally would (either in a sauce pan or over warm water to slowly melt) and take off heat to add the nectar and nut butter (optional for an added thickness to the sauce). Sift in the cacao powder to evenly add it into the mixture and it’s ready to drizzle onto the pie.

Place it back in the fridge for at least 4 hours, or overnight is best! Carefully lift out the pie by holding the edges of the glad wrap as it’s not completely firm, but if you’re careful it will come out perfectly and ready to slice.

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