Ingredients Makes 16 servings
| FILLING | ||
| 4 cups | pecans, soaked (see Tips) | 1 L |
| 1 cup | filtered water | 250 mL |
| 1 cup | raw agave nectar | 250 mL |
| 1 cup | melted coconut oil (see Tips) | 250 mL |
| 2 tbsp | ground cinnamon | 30 mL |
| 2 tsp | raw vanilla extract | 10 mL |
| CRUST | ||
| 2 cups | whole raw almonds | 500 mL |
| 6 | chopped pitted soft dates | 6 |
| 2 tbsp | raw agave nectar | 30 mL |
| Pinch | sea salt | Pinch |
Instructions
Prep
- 10-inch (25 cm) springform pan
- Filling: In a blender, combine soaked pecans, water and agave nectar. Blend at high speed until smooth. Add coconut oil, cinnamon and vanilla and blend until smooth and creamy.
- Crust: In a food processor fitted with the metal blade, pulse almonds until crumbly. Add dates, agave nectar and salt and pulse until combined, with no large pieces of almonds or dates remaining. Press into bottom of springform pan and set aside.
- Assembly: Pour filling over crust and freeze for 5 to 6 hours or until firm. About half an hour before you are ready to serve, remove from the freezer (pie needs to be soft enough to slice). Serve immediately. Transfer leftovers to an airtight container and refrigerate for up to 5 days.
To soak the pecans for this recipe, place them in a bowl and cover with 8 cups (2 L) water. Cover and set aside to soak for 30 minutes. Drain, discarding remaining water.
Coconut oil is solid at room temperature. It has a melting temperature of 76°F (24°C), so it is easy to liquefy. If you have a dehydrator, place the required amount in a shallow dish and warm at 100°F (38°C) for 15 minutes or until melted. If you do not have a dehydrator, place a shallow glass bowl over a pot of simmering water.
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