So with only a few more days until Thanksgiving, it’s time for Pecan Pie! This year surprise your guests with this deliciously sweet raw version made with a Candied Pecan Crust and a creamy Citrus Pecan filling. Happy Thanksgiving everyone!
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Candied Pecan Pie Crust:
*1 1/4 c Pecans
*1/2 c Dates, if hard soak for 30 min in room temp water
*2 1/2 tsp Clementine or Tangerine Juice
*1/2 tsp Pumpkin Pie Spice or Cinnamon
*Pinch of Celtic Sea
Salt
Process the pecans until a course meal forms, then add the rest of the ingredients. Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.
Citrus Pecan Filling:
*2 small or 1 1/2 large yellow Bananas
*1/2 c Pecans, soaked for 2 hours
*1/2 c Clementine or Tangerine Juice
*2 Soft Medjool Dates
*1 tsp Pumpkin Pie Spice or
Cinnamon
*1/2 tsp Vanilla Powder
*3 tbls Ground Flax Seeds
Blend all the ingredients until completely smooth. Empty into a bowl and fold in the flax. Pour into the prepared pie crust and smooth over. Decorate with additional pecans and the leaves from the clementines/ tangerines.
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