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Total Time: 4hr

RAW PECAN PIE

Ingredients

  • BASE INGREDIENTS:
  • 2 1/2 cups raw pecans – chopped to a fine crumb
  • 4 pitted medjool dates
  • 2 tbsp chia seeds
  • 2 tbsp coconut oil
  • FILLING INGREDIENTS:
  • 1 1/2 cup raw pre soaked cashews (soak overnight for min 6 hrs)
  • 1 cup raw pre soaked pecans (soak overnight for min 6 hrs)
  • 1/3 cup coconut sugar
  • 3/4 cup coconut cream
  • 1/2 cup coconut oil
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Directions

  1. Blend base ingredients in a food processor until well combined.
  2. Press into the bottom of a round, lined, spring form cake tin.
  3. Freeze for 10-15 min to set.
  4. Blend filling ingredients in a food processor until a creamy mousse consistency.
  5. If too dry, add coconut cream or oil.
  6. Pour creamy filling onto the base, smoothing with a spatula.
  7. Sprinkle a handful of chopped pecans on top.
  8. Set in freezer for 3-4 hours until solid.

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