RAW PECAN COCONUT PIE

Ingredients for the Crust:

  • 2 cups of activated almonds
  • ½ -3/4 pound pitted dates (according to preferred sweetness)

Soak raw almonds overnight or for 8 hours and dehydrate with sea salt for 4-5 hours until crunchy. Process together with freshly pitted dates. Process this until it becomes a bit sticky with a crust-like consistency, then press it into a greased pie pan.

 

Ingredients for the Cashew Cream “White Chocolate” Layer: 

 

  • 1 cup soaked raw cashews
  • Half a cup of coconut cream
  • Half cup freshly pitted dates
  • 1 drop of cinnamon essential oil or 1 teaspoon of cinnamon powder
  • 1 tablespoon of soaked and blended irish moss* or 1 teaspoon of xantham gum

 

Blend one cup of soaked cashews, a half a cup of coconut cream, irish moss paste and a quarter to one half of freshly pitted dates to taste. Blend till creamy, thick and smooth, and spread it on top of almond crust with a spatula.

 

*soak an handful of irish moss overnight till soft and blend with double amount of tepid water till smooth forming a paste.

 

Ingredients for the Pecan Pie Filling:

 

  • 3 sliced peeled sweet apples
  • half cup of pitted dates
  • 3/4 cup of raw pecans
  • 3 small sprigs of vanilla
  • teaspoon of cinnamon
  • 1 tablespoon of irish moss paste

 

Blend 3 cut apples, half cup of wet, pitted dates, a half to 3/4 cup of raw pecans, 3 small sprigs of vanilla, irish moss paste and a teaspoon of cinnamon. Blend this on a high speed until it becomes creamy and almost like a gelatinous apple sauce. When ready, spread it over your cashew cream layer with a spatula.

 

Ingredients for the Chocolate Icing: 

  • one cup of raw cacao
  • 3/4 cup of coconut cream
  • 5 cups freshly pitted dates
  • teaspoon of cinnamon

 

Add into your high speed blender, 1.5 cups of freshly pitted dates, one cup of raw cacao powder, 3/4 of coconut cream, and a teaspoon of cinnamon. Blend until completely smooth, pour over your pecan pie filling.

 

Ingredients for the Pecan Topping:

  • A small bowl of approximately 2 cups of sprouted cinnamon pecans

Decorate the top of the pie with cinnamon sprouted dehydrated raw  pecans