Raw Vegan Pecan Pie

This past weekend we had Thanksgiving #1 meal down in Victoria with the family. This was the first year that I was actually involved in the cooking process, and as you would expect, I contributed a few dishes of my own to the buffet line. I made a lentil loaf that I make quite often for myself, which I will probably do a post on in the future. I also made a side dish of Brussel sprouts with cranberries & pecans, drizzled with maple syrup {freakin' yum. This is especially great if you don't really like Brussel sprouts. Gets rid of the bitter taste.} But definitely my most successful dish was the raw vegan pecan pie. I feel like pecan pie is one of those dishes that usually feels impossible to make. At least for me and my mom. I swear we have tried to make it so many times, and it is always a flop. But I knew when I came across this recipe that it would be completely fool proof. 

The best part about this recipe is the small amount of ingredients involved. The main ingredient for this recipe is Medjool dates. I kid you not. It was a big hit, and definitely something I'm going to make more often.

Recipe from Food 52

Serves 8 to 10

For the crust

• 3/4 cups raw pecans
• 3/4 cups raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cup medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

1. To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate. 
2. Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.
3. Pour the filling into the crust. Smooth the top over with an inverted spatula. Decorate with the 3/4 cup pecans and then place in the refrigerator for about 2 hours. When ready to serve, let it sit for about 20 minutes to soften.

*I didn't do this originally, but I think it would taste even better if the crust was toasted in the oven before adding the filling. Maybe about 10 minutes at 350 degrees. And you could also toast the pecans for the topping as well.