This is a very tasty (and rich) raw pecan pie which is also healthy – in some moderation of course.

Makes 1 pie about 8″ diameter


For the crust:

2 cups walnuts (or any nuts you have like raw cashews or almonds)

1 cup pitted dates

1/4 cup coconut, dessicated

Method for the crust:

Pit the dates and discard the seeds. Add the dates and walnuts to the food processor and mix on high until thoroughly mixed. Sprinkle the coconut on the bottom of the pie tray and then press the mixture into the bottom and sides of a pie tray. Set to the side.

For the filling:

2/3 cup water

1.5 cups raw pecans, soaked about 15-30 minutes

1/2 cup raw cashews

1.5 cups jap pumpkin (steamed or boiled)

1 tsp vanilla extract

1 tsp nutmeg

1.5 cup dates, pitted

Method for the filling:

Boil or steam the pumpkin until very tender. Blend all ingredients together in the blender until smooth. Spoon out the mix onto the crust and add a little bit more water to help it process properly if you need to. The final texture should not be able to pour out of your processor but will come out with the help of a spoon. Smooth out the filling and garnish with fresh raw pecans.

Set in freezer for 3-5 hours before serving. If fully frozen, remove from freezer for about 15 minutes or so (depending on your freezer) to let it thaw a bit. Slice up and enjoy!


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