Raw Pecan Pie
This raw pecan pie recipe is just the dessert to go for when you really need to hit up the sweet tooth, but want to do it in the healthiest way possible. While this recipe is made of healthy ingredients, there is no denying that it is sweet, so if you are on a sugar free diet, this will not be the dessert for you. But if you want a treat, and let’s face it, we all do once in a while, this is the way to do it in the healthiest way possible. About Sweeteners: My version of this is not all raw as I used maple syrup. I was tempted to use unpasteurized honey to keep it all raw, but the flavor of maple syrup is going to be better to my taste preference, and I think most of you will agree. Agave would work, but the agave scene is a little sketchy right now, so I’ve been staying mostly away from that and using it very cautiously. I will post about different sweeteners soon. I have been thinking about it. Generally it’s a tradeoff between the healthiest, which imho is unpasteurized honey, and flavor. Actually, dates and raisins or other dried fruit would go above honey. If you can ever sweeten anything with fruit, that’s the way to go because although they are very sweet, they also have an abundance of concentrated nutrients as well. So, I will use dates and raisins whenever possible, as I have in this recipe. All in all, it’s pretty nutrient rich, and enzyme rich raw pecan pie!!
Servings: 10 servings
Calories: 501kcal
Equipment
- Food Processor
- Fridge
Ingredients
Crust
- 2 cups Pecans
- 1 cup Raisins
- ¼ tsp Salt
Filling
- 1 cup Pecans
- 1 cup Medjool Dates
- ½ cup Maple Syrup
- ½ cup Coconut Butter
- 1 Tbsp Vanilla
Topping
- 1 ½ cups Pecans
- 3 Tbsp Maple Syrup
Instructions
- Assemble crust ingredients
- Place in food processor and process until ingredients are well broken down and just start to stick together. Process crust to about this consistency.
- Place ingredients to your pie plate and press down to make a crust. You do not need to oil the pan first. There is enough oil from the nuts so it will not stick.
- Assemble filling ingredients.
- Process filling ingredients until creamy and smooth.
- Transfer to pie crust.
- Spread filling out to edges.
- Assemble topping ingredients.
- Set aside half of the pecans. Process the rest of pecans with maple syrup until crumbly
- Arrange whole pecans over the top of filling.
- Drop spoonfuls of crumbled pecan mixture over top. I smoothed it all down with the edge of my spatula.
- Set in the fridge to set for at least half an hour. Take out and transfer to a plate, or you can slice and serve straight from the pan.
Notes
- For the topping, go through your cup and a half of pecans and pick out ¾ of a cup of the nicest looking ones. I actually used just over ¾ of a cup to cover the whole top, as you can see in the picture below.
- Then take the rest of the pecans and put them in the processor with the 3 tablespoons of maple syrup and pulse chop until pecans are in small uniform pieces.
- Now the big decision to put the whole pecans down first or the crumbly pecan topping you just processed. It will look great either way and I decided to take the more risky route and put the whole pecans on first.
- When you are finished, set in the fridge to let set for half an hour. Then take it out, slice and enjoy!
Nutrition
Calories: 501kcal | Carbohydrates: 45g | Protein: 5g | Fat: 36g | Saturated Fat: 4g | Sodium: 67mg | Potassium: 454mg | Fiber: 7g | Sugar: 25g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg