Raw Pecan Pie.

I feel like summer will never come. This year weather is rough and I can’t wait to spend the days outside, cook from fresh summer veggies and fruits and enjoy every piece of sunshine. For today we still try to keep ourselves warm, and I still cook some fall-winter dishes.

One of my favorite dessert is Raw Pecan Pie ( I love pecans). It tastes delicious and you can’t really feel the difference between the  regular cooked  pie and the healthy raw one.



Raw Pecan Pie.

– 2 cups walnuts
– 3 cups of pitted dates
– 1 cup coconut flakes, finely ground
– ⅔ cup filtered water
– 1 cup raw pecans, soaked about 15 minutes
– 1 cup organic Thompson raisins
– 1 Tbs. vanilla extract
– 1 tsp. nutmeg
– ⅓ cup maple syrup
– 1 tsp. Celtic sea salt

Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.
Press the mixture into the bottom and sides of a pie tray. Set to the side.
Blend all filling ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans.
Set in freezer overnight, or for at least 5 hours before serving. Remove from freezer for about 10 minutes or so (depending on your freezer) to let it thaw a bit.

Slice up and enjoy!


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