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Pecan Pie by Carla Aguas

Posted in Chips, Crackers, and Snacks on 2011-01-10
Pecan Pie by Carla Aguas
Difficulty 5 minutes Serves 1 pie
A deliciously sweet raw version of traditional pecan pie made with a Candied Pecan Crust and a creamy Citrus Pecan filling.


Candied Pecan Pie Crust:

1 1/4 c Pecans

1/2 c Dates, if hard soak for 30 min in room temp water

2 1/2 tsp Clementine or Tangerine Juice

1/2 tsp Pumpkin Pie Spice or Cinnamon

Pinch of celtic sea salt

Citrus Pecan Filling:

2 small or 1 1/2 large yellow Bananas

1/2 c Pecans, soaked for 2 hours

1/2 c Clementine or Tangerine Juice

2 Soft Medjool Dates

1 tsp Pumpkin Pie Spice or Cinnamon

1/2 tsp Vanilla Powder

3 tbls Ground Flax Seeds


Candied Pecan Pie Crust:

1) Process the pecans until a course meal forms, then add the rest of the ingredients.

2) Wipe a pie pan with Coconut Oil and press the pecan dough into the pan to form the crust.

Citrus Pecan Filling:

1) Blend all the ingredients until completely smooth.

2) Empty into a bowl and fold in the flax.

3) Pour into the prepared pie crust and smooth over.

4) Decorate with additional pecans and the leaves from the clementines/ tangerines.