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Raw Pecan Pie |
by Aaron Von Gossen
One of my favorite desserts of all time has been pecan pie. I remember as a boy going to my Grandma's house for Thanksgiving. She would bake 2-3 of them for the holiday and set them on top of her refrigerator to cool. She baked them 3 days in advance and I would spend hours just staring at the edges of that buttery crust waiting for a slice. It was only slightly less painful than seeing presents under the tree days before Christmas and not being able to open them. When my wife and I decided to only eat raw desserts my heart wept a little at the thought of no more pecan pie. We talked about what a regular pecan pie has going for it and how to best recreate that in a raw way. And now I share it with all of you.
Walnut Crust
Makes 3 cups for a 9 inch pie or tart pan
2 cups raw unsalted walnuts, unsoaked
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates, unsoaked (if you can't find medjool you may use another kind of date, but medjool are the best)
- Place walnuts, coconut and salt in food processor fitted with the chopping blade and process until finely ground. Add dates and process until mixture resembles coarse crumbs and sticks together. A good test is to pinch a little between your index finger and thumb, if the mixture sticks then you're good to go. Do not over process. If you're not using the mixture right away place in a sealed container for up to one month in the refrigerator or three months in the freezer.
- If you're ready to go then pour mixture evenly into a 9 inch pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed press down with your palm on the bottom of the pan, be sure to press firmly where the bottom meets the sides of the pan. Press the crust against the pan's sides, shaping it so that the edges are flush to the rim. Place crust in the freezer for 15 minutes.
Filling
2 cups dates (soaked 20-30 minutes)
1 cup raisins (soaked 20-30 minutes)
2 cups raw unsalted pecans
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 Tablespoons agave nectar
1/2 cup coconut water*
- Blend the dates, raisins, vanilla, cinnamon, and agave in the blender fitted with the chopping blade until smooth. Slowly add the water until you get a creamy consistency.
- Scoop the filling into the pie crust smoothing it out. Evenly spread out the pecans on top.
- Chill for at least one hour before serving.
*Editor's Note: Coconut water is the fresh water in the middle of a young coconut. You can buy a white coconut and crack it open or buy it packaged. A popular brand is Zico and comes in a box. Do not confuse this with coconut milk, which comes in a can and is thick like heavy whipping cream. If you're still confused, ask the health food store staff!
Aaron Von Gossen is a writer and blogger who has a passion for raw foods and the wonderful desserts that can be created from them. He shares recipes and experiences at http://www.rawmuffin.blogspot.com in his quest to get healthier, lose weight and still eat yummy satisfying foods.
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