Raw Pecan Pie

Who doesn't love pecan pie?  I know that it is more of a holiday pie but I've been craving it big time and I just cannot bring myself to bake a sugar loaded version (although it would taste amazing).  There are tons of recipes for raw pecan pie so I filtered through them all and put my own version together.  Since dates are really expensive, I'm not too keen on using 20+ dates to make this filling and so I've chosen to use raisins in the filling and almond butter in the crust.  The result for my Raw Pecan Pie was fantastic!  The hardest part about making this pie is waiting for it to solidify in the refrigerator!

Crust:
1 Coconut Crunch Crust
Ingredients:
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!

✌ YUM