Monthly Archives: October 2013

Raw Coconut-Chocolate Pecan Pie

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Crust

  • 1 1/2 cups pecans
  • 1 cup pitted medjool dates
  • 
1/2 cup shredded coconut
  • 1 Tsp Cinnamon

Filling

  • 1 1/2 cups medjool dates, pitted
  • 
1/2 cup golden raisins
  • 
1/2 cup date/raisin soak water
  • 2 teaspoons vanilla extract
  • 
1/8 teaspoon sea salt
  • 
1/2 teaspoon cinnamon
  • 
1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 
2 tablespoons maple syrup
  • 1/2 cup pecans

Topping

  • 1/2 cup coconut oil
  • 1/4 cup shredded coconut
  • 2 Tbsp cacao powder
  • 1 tsp cinnamon
  • 2 Tbsp Maple Syrup
  • Extra Pecans for decoration
  1. Make the crust by placing the crust ingredients in Vitamix or food processor. Blend on high speed for 30 to 40 seconds or until mixture sticks together. Press crust into a pie pan greased with coconut oil, making a layer around the bottom and sides at least 1/4-inch thick.
  2. For the filling, place dates and all of the raisins in a small bowl with filtered water. Allow to soak for at least 20 minutes. Blend the soaked dates and raisins, with remaining filling ingredients until a thick, smooth mixture forms. Pour mixture into the pie crust.
  3. Blend all the topping ingredients except for the coconut on high, mix in the coconut, stir with spoon and pour on top of the filling. Decorate the top of the pie with pecans and let set in fridge for at least 2 hours.

 

 

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