Ingredients

CANDIED PECAN PIE CRUST
1 1/4 cups pecans
1/2 cup dates (if hard, soak for 30 minutes in room temperature water)
2 1/2 teaspoons clementine or tangerine juice
1/2 teaspoon pumpkin pie spice or cinnamon
Pinch of sea salt
CITRUS PECAN FILLING
2 small or 1 1/2 large bananas
1/2 cup pecans (soaked for 2 hours)
1/2 cup clementine or tangerine juice
2 soft Medjool dates
1 teaspoon pumpkin pie spice or cinnamon
1/2 teaspoon vanilla powder
3 tablespoons flax seeds (ground)

Recipe Directions

CANDIED PECAN PIE CRUST

1. Process the pecans until a coarse meal forms and then add the rest of the ingredients.

2. Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.

CITRUS PECAN FILLING

3. Blend all the ingredients until completely smooth. Empty into a bowl and fold in the flax.

4. Pour into the prepared pie crust and smooth over.

5. Decorate with additional pecans and the leaves from the clementines/ tangerines.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

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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