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Raw Pecan Pie (glutenfree, sugar free, vegan, paleo, dairy free )

I created this recipe a year ago when I had the chance to use fresh walnuts from Fort Valley, Georgia in it.

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I made some lovely fresh nice cream flavoured with baobab, vanilla and cinnamon to accompany my delicious sweet pecan pie. Baobab balances out the sweetness in a soft and natural way.

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I could not imagine a better tribute for pecans than a raw pie. In addition to their great taste they contain health benefiting nutrients, minerals, antioxidants and vitamins. They also have a property of lowering cholesterol and only adding a handful of pecan nuts to your daily diet provides all the health benefits.

So go go go make a pie!

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Crust
1/2 cup pecans
1/4 cup walnuts
1/2 cup dried mulberries
3 tbsp almond flour
1 tbsp coconut oil
pinch of salt

 

Filling

 

1/4 cup soaked cashew nuts
20 pitted medjool dates
4 tbsp coconut oil
5 tbsp thick coconut cream
1 tsp lucuma powder
1 tsp maca powder
1/4 tsp lecithin
good pinch of salt
1/4 tsp vanilla bean powder
1 tbsp maple syrup

 

Prepare the crust just simply processing the ingredients in a food processor and press it into a baking pan. Put into fridge.

 

For the filling start the blending with the soaked cashews, blend the ingredients in a blender until very smooth and creamy. Pour over the crust and put into fridge to set. You can also put the pie in the freezer to set if you are feeling impatient to wait. Now you just have to wait! I know it’s the most hardest part of making a raw pie.

You can garnish the pie with loads of pecans and of course with some pure maple syrup. I just love the taste of maple and there’s absolutely nothing that goes so well with this pie!

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