Gluten Free Raw Pecan Pie

On Day 2 of the KitchenAid Mixer Giveaway and Authors’ Gluten Free Recipes Event, from Eat Raw, Eat Well by Douglas McNish, 2012 Robert Rose Inc. Publishers, comes another amazing gluten-free and vegan dessert, Raw Pecan Pie! You may have already seen or tried Douglas’ ever so popular Raw Cashew Cheesecake, and Pesto-Coated Carrot and Parsnip Fettuccini recipes published earlier this year. This new recipe is just as fabulous!

From Toronto Canada, “Vegan Chef Doug” is not only a chef, but a cooking teacher, raw food consultant, two-time vegan iron chef winner, and a Certified Red Seal professional Vegan Chef. You may visit Douglas McNish on his blog, follow him on Facebook and Twitter; and follow Robert Rose Books on Facebook and Twitter.

Gluten Free Raw Pecan Pie

51

Yield: Makes 16 servings

Gluten Free Raw Pecan Pie

"This heavenly dessert is definitely decadent — creamy, luscious and smooth. This is a great recipe to make for people who are new to raw food, because it is so rich and delicious it’s sure to make a convert of even the most skeptical guest."

Ingredients:

  • 10-inch springform pan (25 cm)
  • For the Filling:
  • 4 cups pecans, soaked (see Tips, below) (1 L)
  • 1 cup filtered water (250 mL)
  • 1 cup raw agave nectar (250 mL)
  • 1 cup melted coconut oil (see Tips, below) (250 mL)
  • 2 Tablespoons ground cinnamon (30 mL)
  • 2 teaspoons raw vanilla extract (10 mL)
  • For the Crust:
  • 2 cups whole raw almonds (500 mL)
  • 6 chopped pitted soft dates (6)
  • 2 Tablespoons raw agave nectar (30 mL)
  • Pinch sea salt (Pinch)

Instructions:

    To Make the Filling:
  1. In a blender, combine soaked pecans, water and agave nectar. Blend at high speed until smooth. Add coconut oil, cinnamon and vanilla and blend until smooth and creamy.
  2. To Make the Crust:
  3. In a food processor fitted with the metal blade, pulse almonds until crumbly. Add dates, agave nectar and salt and pulse until combined, with no large pieces of almonds or dates remaining. Press into bottom of springform pan and set aside.
  4. Assembly:
  5. Pour filling over crust and freeze for 5 to 6 hours or until firm. About half an hour before you are ready to serve, remove from the freezer (pie needs to be soft enough to slice). Serve immediately. Transfer leftovers to an airtight container and refrigerate for up to 5 days.

Tips

To soak the pecans for this recipe, place them in a bowl and cover with 8 cups (2 L) water. Cover and set aside to soak for 30 minutes. Drain, discarding remaining water.

Coconut oil is solid at room temperature. It has a melting temperature of 76°F (24°C), so it is easy to liquefy. If you have a dehydrator, place the required amount in a shallow dish and warm at 100°F (38°C) for 15 minutes or until melted. If you do not have a dehydrator, place a shallow glass bowl over a pot of simmering water.

You may also be interested in Raw Cashew Cheesecake Recipe.

Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.

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