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.
"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:
Instructions:
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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So excited i found this recipe! I'm vegan and this will be so perfect to bring to thanksgiving!!