Raw Chocolate Pecan Pie Recipe
Ingredients
- Post by: http://rawfoodbali.com/raw-chocolate-pecan-pie-recipe/
- 1 cup Cashews (soaked & dehydrated)*
- 1 cup Walnuts (soaked & dehydrated)*
- 1 cup Almonds (soaked & dehydrated)*
- ¾ cup Dates
- ½ tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Dates Soaked in 1 Cup Water (use both)
- 1 1/3 cup Pecans (soaked)
- 2 cups Pecans (soaked & dehydrated)*
- ½ cup Coconut Oil
- ¼ cup Melted Cacao Butter
- ¾ cup Coconut Water
- 10 tbsp Cacao Powder
- 2 Vanilla Beans
- a pinch of Salt
- *If you don't have a dehydrator you can either soak and sun dry your nuts or just use dry nuts. Don't use soaked nuts!
Crust
Filling
Instructions
- Blitz nuts for crust in food processor until almost powdered.
- Add dates and remaining ingredients and blitz until it sticks between your fingers.
- Wipe down Deep 10” Pie Tin with coconut oil and press crust into it. It will go about about 2/3 of the way up the side of the tin.
- Blend Dates and Date Soaking Water.
- Add Coconut Oil, Coconut Water and Melted Cacao Butter and blend until incorporated. Oils can separate if over-blended, especially in thick mixtures like this so it's important to incorporate them well when the mixture is thin.
- Add remaining ingredients except soaked and dehydrated pecans and blend until smooth.
- Pour half filling into crust then put 1 ¼ cup of the dry pecans into the filling.
- Pour remaining filling into crust. Garnish with remaining pecans and Cacao nibs.
- Let set in freezer for 2-4 hours or fridge for 4-8 hours
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