Pecan Pie Recipe
By Dr. Ben
pecan pie is on your mind, you and your guests will love this raw
and healthy version.
this recipe calls for only healthy ingredients, it produces a super-rich
and sweet pecan pie that is best served in small portions. Rather
than serve this pie in traditional triangular portions, I recommend
that you use a good knife to divide the pie into 2-inch squares.
One or two squares are enough to satisfy the fiercest of dessert
addicts among your family and guests.
almonds (raw, if available), soaked for one hour, drained, dried
3 dozen pitted dates, soaked for one hour, drained (save water)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
2 cups raw pecans, soaked for one hour, drained, dried
Extra-virgin olive oil
almonds and 10 dates in a food processor and blend until they come
together into a crust-like consistency. Add a small amount of water
(saved from soaking the dates) if necessary to aid in bringing almonds
and dates together.
a pie plate or 9-inch square baking pan with a light coat of extra-virgin
olive oil - this will help prevent the pie from sticking to the
a spatula or the underside of a spoon to press the almond-date crust
into the bottom of the plate or pan. Be sure to spread it up the
sides of the plate or pan to form a full pie crust. Put the finished
crust in the freezer until you are ready to fill it.
the remaining dates, fresh lemon or lime juice, cinnamon, sea salt,
and vanilla in a food processor and blend until the mixture takes
on a smooth, homogenized consistency. Use a small amount of water
(left over from soaking dates) if necessary.
the date filling evenly over the almond-date crust.
raw pecans on top of date filling and press down lightly to help
keep the pecans in place.
this raw and healthy pecan pie!
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