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
Combine the almonds and 10 of the dates in a food processor, and process until they are coarsely ground and clumping together. Grease the bottom of a 9-inch square brownie pan or a pie plate with a little cold-pressed olive oil to keep the pie from sticking to the plate. Press the almond-and-date mixture evenly into the bottom of brownie pan and up the sides to form a crust. Set aside.
Combine the remaining dates, the fresh lime juice, cinnamon, salt, and vanilla in a blender or small food processor, and process until the mixture has a smooth, uniform consistency. Spread the date filling evenly over the crust. Arrange the raw pecans on top of the date mixture and press lightly. Cut the pie into 2-inch squares and serve.  I might use less cinnamon or none at all next time.
I also wanted to make Macadamia whipped cream but I couldn’t find any raw macadamia nuts so I made cashew cream.
Cashew Whipped Cream
1 cup of cashews- soaked for 6  hours – drain and combine in the food processor with 5 soaked dates and 1/2 cup of fresh young coconut water.  Add 1/4 tsp of vanilla.
I find this recipe a bit date heavy so I might next time skip the dates in the cashew cream and use agave or maple syrup. Also, if you half this recipe you will probably not have the desired result because there will not be enough product to whip around in the blender and you need to create air to get the whipped effect.  I used both a Vitamix and a food processor for this entire recipe.
By the way, I didn’t call this whipped cream when I served it, again, managing expectations and it got pretty good reviews all around.
Let me know what you think.  Please leave your comments.
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