Pie Crust Ingredients:
· 1.5 Cups Almond Pulp left over from making almond milk (or any nut pulp) (or you can just use ground almonds)
· 4 Tablespoons melted Coconut Oil
· 1 tsp Vanilla Extract
· Dash of Salt
· 1 Tablespoon coconut flakes to sprinkle on the pie tin to prevent sticking
Pecan Pie Filling Ingredients:
· 1 Cup dried prunes (it would probably be even better with soaked dates, but I didn't have any)
· 1 Cup Pecans, soaked overnight in salt water (read: Soaking to increase digestion and mineral absorption)
· 1/4 Cup Chia Seeds or ground flax seeds
· 1 Ripe Banana
· 1 T Vanilla Extract
· 1 Tbsp Cinnamon
· 1/2 tsp Nutmeg
· 1 chopped apple
· Extra whole pecans to top, soaked overnight
· Optional: I chopped up some extra apple and mixed it in with the pureed filling. It was so good!
Step 1: Place all crust ingredients into your food processor and blend until dough-like.
Step 2: Sprinkle a pie tin with coconut flakes and then press down the crust.
Step 3: Place all filling ingredients into the food processor and blend until smooth (stopping to scrape down the sides).
Optional: stir in extra chopped apple. (This will make it less like a traditional pecan pie, but when the pie freezes and then defrosts, the apples becomes soft like a baked apple! mmm...so good.)
Step 4: Spoon the filling evenly over crust.
Step 5: Decorate the pie with pecans.
Step 6: Cover and place in the freezer for about 3 hours to set. You can also keep it in there until a couple of hours before you serve it. The more frozen it is, the easier it is to cut. However, I think it tastes better when it is softer and not as frozen. Any left overs can be kept in the fridge. It is delicious with some kefir whipped cream (you can learn how to make this here: Raw Vegan Banana Chocolate Cream Pie)