1 Coconut Crunch Crust
1 cup raw almond butter
1 cup organic unsweetened shredded coconut
1 1/2 cups walnuts (soaked, 4 hours)
1 tbsp honey or stevia (optional)
Grind walnuts in seed/nut/coffee grinder until finely ground (will form a dough like substance). In a medium bowl, add the walnut meal, raw almond butter, shredded coconut and honey. Mix well until all ingredients are incorporated. Press dough into a pie pan.
Pecan Pie Filling
1 1/3 cups raw pecans, soaked 15 minutes or longer
2/3 cup organic raisins
1 tbsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup maple syrup
2/3 cup filtered water
1 tsp. sea salt
Place all ingredients in blender and blend until smooth. Pour blended pie filling into prepared crust. Garnish with additional pecans if desired. Chill the pie for at least 5 hours and up to overnight in the freezer. Slice and enjoy guilt free!