A no dairy, no cook, and more importantly, no fuss take on an American classic, that absolutely still delivers on its smooth, creamy pecan-y goodness.
Gluten free, vegan, raw.
Ingredients
Base 1 C Pecan Nuts (120g) 1 C New Zealand Walnut Pieces (100g) 1 C Pitted Dates (packed) (~180g) 1⁄4 C Desiccated Coconut (20g)
Filling 1 1⁄4 C Pitted Dates (packed) (~220g) 1⁄2 C Organic Coconut Cream 1⁄4 C Organic Coconut Oil (melted) (60ml) 1⁄2 C Pecan Nuts (60g) 2 tsp of Vanilla Extract 1 tsp cinnamon 1⁄4 tsp nutmeg
Decoration 3⁄4 C Pecan Nuts
Method
1. Filling Prep (optional)
Place the Filling Dates (1 1⁄4 C) in a heat proof bowl and cover in boiling water while you make the pie base. (This will soften the dates and make a creamier filling).
Crush the Filling pecans into small pieces and set aside.
2. The Base
In a food processor, add all base ingredients and process until the mixture becomes sticky and starts clumping together.
Press mixture firmly into a 23cm pie dish to form the crust of the pie.
Place the base in the freezer while you prepare the filling.
3. The Filling
Add the pre-softened dates to the food processor and blend. The dates will form a large
sticky ball, before slowly breaking down.
Warm the coconut cream slightly, then while the processor is running, slowly pour in the warmed coconut cream and blend into a thick caramel.
Add the melted coconut oil, vanilla extract, cinnamon and nutmeg. Process until smooth.
Add the crushed pecans and pulse briefly to mix through.
4. Assemble the Pie
Remove the base from the freezer and spread the filling evenly over the top. Return the pie to the freezer to set until firm.
Once set, arrange the remaining pecans neatly over the top of the pie.
5. Serve
Slice and serve and enjoy!
Pie will store covered in the refrigerator for up to 5 days.
Adapted from a recipe by Alison Andrews from lovingitvegan.com.
Method and wording modified. All rights remain with the original author.
