The other day, my boyfriend decided that he wanted a pecan pie. Unless the pie comes from a place like Capers where most of the ingredients are organic and there are more pecans than soupy corn syrup, I make it really difficult for him to get away with these indulgences. So I said, I will make a pie! In fact, I will make a raw pecan pie.
What I have learned with raw food preparation is that the first time I make a recipe it tends to take a long time because I am unfamiliar with the soaking and sprouting process but after the first attempt it is usually easy as my expectations are in alignment. This recipe took me 4 days to create from start to finish, as I had to search for some elusive ingredients. Who would have thought raw macadamia nuts would be so hard to find? I found a young coconut with no problem! Another thing I have learned is to re-frame the way I think about raw food. To call this a pecan pie to someone who really wants a pecan pie, is a cruel joke and so I like to give a bit of a heads up on what to expect. It was good and more like a cross between a pecan pie and a date square. So why bother? For me, it is a pleasure to concoct new recipes and knowing that a little piece of this pie will be enough versus an overly sweet unhealthy entire pie,(yes the entire pie is usually gone in a day) makes me feel good.
I hope you enjoy this recipe from Carol Alt’s Raw 50:
- 2 cups raw almonds, germinated (soaked for 12 hours and sprouted for 12)
- 35 pitted dates, soaked for 1 hour and drained
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups raw pecans, germinated (soaked for 6 hours)
- Cold-pressed extra-virgin olive oil, to grease your pan