Tis’ the season for holiday cheer, house guests, great food and maybe a few extra pounds.  However, this recipe will assure three out of four mentioned above.  😉 Along with being a delicious dessert it’s loaded with amazing health benefits too.

Just pecans alone reduce the risk of cancer, stroke and blood pressure.  They strengthen the immune system, help to loose weight and prevent skin problems.  Pecan nuts have the highest concentrations of antioxidants and specially Vitamin E, they stimulate hair growth and prevent hair loss.

Cashews also prevent cancer,  lower blood pressure and help to enrich hair color.  They are the lowest nut in fat content, with high amount of copper that helps to absorb iron, manufacture red blood cells and form collagen.

And let’s not forget about the dates, which play a role of a sweetener and thickener in this recipe.  Click here to read about the benefits of eating these amazing dried fruit.

Raw Vegan Pecan Pie

This recipe originally was published at Food For The Soul couple of years ago, but I loved it so much that I had to share it.

Just the other day I made this delicious pie for my not-so-vegan sister-in-law on her birthday and it was a great hit among family and friends.

Nothing gives you that seal of approval like an empty dessert dish with only remnants of crumbs.

Ingredients

  • 2 cups raw walnut pieces
  • 1/2 cup dried, shredded, unsweetened coconut
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 8 large Medjool dates, pitted
  • 1/3 cup + 1 Tbsp ground flax seeds

 For The Filling

  • 20 large Medjool dates, pitted and soaked for 1 hour
  • Some reserved date soaking water
  • 2/3 cup raw cashews, soaked 6 hours or more
  • 4 tsp fresh lime juice
  • 1 tsp vanilla extract
  • 2 tsp unrefined virgin coconut oil, softened
  • 1/4 tsp sea salt
  • Chopped pecans and pecan halves for garnish

Place walnuts, coconut, salt and cinnamon in a food processor and process until crumbly.  Add dates and ground flax seeds (flax meal) and process until the mixture begins to stick together.

Press firmly into the bottom and sides of 11, 10 or 9 1/2 inch non-stick pan with removable base and place in the fridge while preparing the filling.

Drain the dates reserving some of the soaking water.  Also, drain and rinse the cashews.  Place the dates, cashews, lime juice, vanilla extract, coconut oil and sea salt in the food processor and process until smooth, scraping down the sides often.  If it’s too dry, add 2 Tbsp of the reserved date water, but only if needed.

Spread the filling over the crust.  Top the pie with chopped pecans and pecan halves.

Refrigerate for several hours before serving.

Enjoy and please share the post!

     

 

 

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