The healthiest pie around! Make several if you’re entertaining. Has a very thick and sweet taste.

Recipe Directions

To make the crust, combine the ground almonds and agave in a mixing bowl, and mix well. Press the crust mixture evenly into the bottom and sides of a pie tin approximately 5 inches in size.
In a high speed blender, combine the coconut water, pecans, and raisins, and blend them until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans and serve.
Garnish with 1/4 cup raw pecans, whole or chopped.

Raymond's Thoughts

The healthiest pie around! Make several if you’re entertaining. Has a very thick and sweet taste.

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If putting filling in a normal sized pie plate times filling recipe by 4, make pie crust recipe as is.

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I brought this to work today and it was a big hit.
The only thing I would change is the crust; I found that adding the agave to the almond meal made it too sticky to work with.

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Are the almonds soaked first in this recipe? Did you dehydrate them?

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Yum! I made the crust out of equal portions of dates and almonds, but otherwise followed the recipe exactly... I put it in the freezer, and have been slowly eating it for about a week. It's great!

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i like to put a few more ingredients in my crusts, as the ones from this book seem a little too simple, and i like using more whole foods in favor of agave nectar. when i make crust for this pie, i usually use mostly almonds (soaked and dehydrated), a few dates (preferrably soaked to soften them up), some dried or fresh coconut meat, and any other dried fruits (apricots work well) and nuts i may have lying around, plus a pinch of sea salt, all ground together, usually somewhat coarsely, in a food processor. it's very simple, and i often eat about half of it by the time i've lined the pie tin.

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