If pecan pie is on your mind and you are a raw food fan, you and your guests will love this raw and healthy version. It is delicious as is, but can also be baked or low broiled for a few minutes for crisper pecans and almonds.
While this recipe calls for only healthy ingredients, it produces a super-rich and sweet pecan pie that is best served in small portions. Rather than serve this pie in traditional triangular portions, you may want to use a good knife to divide the pie into 2-inch squares. One or two squares are likely enough to satisfy even the strongest dessert lovers among your family and guests.
2 cups almonds (raw, if available), soaked for one hour, drained, dried
3 dozen pitted dates, soaked for one hour, drained (save water)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon ground cinnamon
1/4 teaspoon Himalayan or sea salt
1/2 teaspoon pure vanilla extract
2 cups raw pecans, soaked for one hour, drained, dried
Extra-virgin olive oil
1. Put almonds and 10 dates in a food processor and blend until they come together into a crust-like consistency. Add a small amount of water (saved from soaking the dates) if necessary to aid in bringing almonds and dates together.
2. Grease a pie plate or 9-inch square baking pan with a light coat of extra-virgin olive oil - this will help prevent the pie from sticking to the plate.
3. Use a spatula or the underside of a spoon to press the almond-date crust into the bottom of the plate or pan. Be sure to spread it up the sides of the plate or pan to form a full pie crust. Put the finished crust in the freezer until you are ready to fill it.
4. Combine the remaining dates, fresh lemon or lime juice, cinnamon, sea salt, and vanilla in a food processor and blend until the mixture takes on a smooth, homogenized consistency. Use a small amount of water (left over from soaking dates) if necessary.
5. Spread the date filling evenly over the almond-date crust.
6. Arrange raw pecans on top of date filling and press down lightly to help keep the pecans in place.
Note: the pie can also be baked in the oven at 350 degrees for 10 minutes so, or else cooked on low broil for about five minutes for crispier pecans. Hint: Put a bit of raw honey on top of the pecans for a tasty glaze.