Awhile ago I had made a raw pecan pie. The pie was delicious and the flavor was reminiscent of traditional pecan pie but the consistency still wasn’t similar enough to tout as “a raw version of pecan pie”. So I’ve been playing around with the ingredients, flavors and consistency a bit until I finally was satisfied. I think the best way to present these is as a bar because they are just so decadent that a little bar really is enough.
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Pie Crust:
the recipe
the recipe
3/4 C almonds
3/4 C shredded unsweetened coconut
1/2 t salt
10 Medjool dates, pitted and roughly chopped (about 1 cup)
1/4 t vanilla (I use seeds from vanilla bean)
Put everything into a food processor and process until sticky and mostly incorporated (depending on your preference). Dump contents into a baking dish lined with parchment paper and press down until even. You can either place this in the fridge to set or in the dehydrator at 105 for a few hours until hard like a cookie.
Caramel Filling:
the ingredients
the ingredients
2 1/2 C Medjool dates (soaked for at least 30 minutes)
1/4 – 1/2 C water
1 t vanilla (I use seeds from vanilla bean)
1 t cinnamon
Place everything into a high speed blend and blend (or food processor) until you see a paste. This is the perfect consistency with no bits and pieces. YUM. Pour the contents on top of the crust and spread evenly.
Topping
fresh pecans
You can either roughly chop or leave the pecans whole. I like to use whole pecans and cover the entire dish with them. Set them in the filling so they are nice and snug. Either place back into the dehydrator for a couple more hours (and enjoy the smells that fill your home) or into the fridge to set. Either way is perfectly fine and delicious.
Seriously YUM. It’s the perfect pick me up .. enjoy and share!!
xo
