This recipe is a mish-mash of a few different raw pie recipes. I’ve been using Xylitol lately, but for those of you who aren’t into it, you can replace it with honey or maple syrup. Here’s a link if you want to read up on Xylitol a little more.
I make this every year for Thanksgiving and people can’t believe it’s raw. The first version I tried was when I interviewed Deb Klungle from Nourished Body/Satisfied Soul. Deb is a certified raw food chef, nutritionist, & educator. That was when I first got involved with educating myself on raw foods and experimenting with recipes. It was a new world to me. If you’re not that familiar with raw foods, this is a good recipe to start with. Everyone loves it and it’s easy.
It’s always better for digestion to soak nuts and seeds for at least four hours, but if you don’t want to bother, or don’t have time, no worries.
Ingredients for crust:
1 1/2 Cup Pecan
1/2 Cup Walnuts
1/4 Cup Xylitol
3 Tbsp Melted Coconut Oil
4 Pitted Dates
1 Tsp Vanilla Bean
Pinch of Salt – I probably use 1/4 Tsp
Put all the ingredients in a food processor and pulse until finely chopped and combined. Use your hands to press the mixture into a pie pan.
Ingredients for filling:
4 Cups cashews – soaked for 4 hours if possible. It will soften them for a creamier texture.
2/3 Cup Carrot Juice – if you don’t have a juicer, try your grocery store for pre-made
2/3 Cup Xylitol
2 Tbsp Lemon Juice
1 Tsp Cinnamon
1 Pinch of salt
Put al the ingredients in a high sped blender. Blend until creamy. Pour in pie crust, then refrigerate.
Remember: Coconut oil will soften at room tempurature so keep refrigerated until you’re ready to eat. If you’re taking somewhere as a hostess gift, please tell them to refrigerate until eating or it will fall apart and people won’t get how truly amazing this dessert is. Make no mistake, people are always looking for reasons to knock healthy food. Even when the dish is clearly more delicious than it’s heart attack invoking counterparts.