Makes one 9-inch pie
Recently, I traveled to California to hang with family, and see the sights of southern California. But, what is a trip without a little exploring? While in the Santa Monica area, it was recommended by a friend that I check out this restaurant, Cafe Gratitude. This place is amazing!!!! I am in no way a vegan or a raw foodie (but I do enjoy adding these types of foods into my overall diet), but I have to admit that Cafe Gratitude has the best vegan/raw foods as well. I was so impressed that I went back for more before returning home!
And, since I was so dazzled with their recipes, I bought one of their cookbooks. Upon my return, I noticed that the cookbook included a recipe for a yummy looking pecan pie. Since it is that time of year, namely Thanksgiving, I thought I would try making it to sample for my recent workshop, titled “10 strategies to Survive the Holidays without Packing on the Pounds.” After giving the tips for how to survive the holidays, I demonstrated a few healthy recipes to share when attening a holiday party; the pecan pie was included in my workshop and definitely well received. Also, a funny side note…. I brought the pecan pie while traveling to visit my girls at college. Once they found out that the pie was a vegan rendition, they had no interest. But, before leaving, I decided to leave a piece of pie for my daughter to sample and packed the rest to bring home. That same evening, I received a text saying, “Why didn’t you leave that pie here? It’s so good!!” So, before you turn your nose up at this recipe, give it a try. It is definitely a healthier version as it contains no refined flour or sugar and the ingredients that are more wholesome, gluten free and vegan too!
I love this recipe and love to share this recipe with my clients as a health coach. This a definite winner!!
For the Crust:
2 ¾ Cups macadamia nuts
1/8 teaspoon salt
For the Filling:
1.5 ounces Irish moss or Agar Agar*
½ cup water
¾ cup agave nectar
1 cup pecans
1 ¼ cups well-packed, finely chopped dates
2 tablespoons vanilla
1 tablespoons vanilla
1 tablespoon Yacon syrup or molasses*
1/8 teaspoon salt
For the Topping:
1 cup pecans
To Make the Crust:
-In the bowl of you food processor fitted with the “S” blade, process the macadamia nuts and salt to a dough-like consistency. (Do not over-process or the macadamias will release too much oil.)
-Press into a 9-inch pie pan.
To Make the Filling:
-Blend Irish moss (or Agar Agar) with water and agave until smooth. Set aside.
-In the bowl of your food processor fitted with the “S” blade, process pecans until a paste-like consistency is achieved.
-To this add your blended ingredients, as well as the vanilla, yacon syrup, and salt; process again until smooth.
-While processing add the chopped dates in small amounts until smooth.
– Spoon mixture into prepared crust. Top with pecans.
-Chill in fridge for 10-15 minutes.
Irish moss is seaweed currently harvested off the island of Jamaica. It is used to thicken and bind desserts and chesses. Rinse Irish moss well in cool water and soak 12-24 hours before using in the recipe.
Eden Agar Agar Flakes are a traditional odorless, tasteless sea vegetable gelatin created by a long, slow process that combines a mixture of red algae sea vegetables of the Gelidiumand Gracilaria species. Eden Agar Agar is highly prized as a natural, pure vegetable quality gelatin and a much healthier alternative to commercial animal, chemical gelatins.
Yacon is another superfood of the Andes, a probiotic sweetener that is similar in flavor to molasses. In recipes it is used to add that bottom flavor of caramelized sugar and to contribute a rich warm color as well.