Raw pecan pie was one of the first raw desserts I ever had. I was scared of raw food and thought I hated pecan pie, but this instantly became one of my favorite desserts. Raw desserts are very rich, so it doesn’t hurt to share…or at least pace yourself.
CRUST:
1 cup chopped raw walnuts
1/2 cup chopped raw pecans
3/4 cup chopped pitted dates
sprinkle of salt
FILLING:
1-1/2 cups raw halved cashews
1 cup chopped raw pecans
1/2 cup chopped pitted dates
2 tablespoons to 1/4 cup water
1/4 teaspoon ground cinnamon
sprinkle of freshly grated nutmeg
whole raw pecans, for garnish (optional)
Makes 6 pies
DIRECTIONS
To make the crust, combine all the ingredients in a food processor and pulse until the dough comes together in a thick ball, scraping down the sides as needed. Divide the crust mixture among six 4-ounce canning jars and press to cover the bottoms and up the sides to about 1/2 inch under the rim.
For the filling, briefly soak the cashews, pecans, and pitted dates in water to soften, about 15 minutes. Reserving 1/4 cup of the water, drain and place the cashews, pecans, and dates in the bowl of a food processor. Blend, adding the reserved water as needed, 1 tablespoon at a time, until creamy and spreadable. Add the cinnamon and nutmeg, and pulse to combine.
Divide and spread the filling among the prepared jars. Top with whole pecans, if using. Refrigerate for at least 1 hour before serving.