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    Ingredients for the Crust:
    • 1 pound dried white mulberries
    • 3/4 to 1 pound pitted dates
    For step 1 of this recipe, we will be making the pie crust. You are going to go ahead and put into your food processor one pound of dried white mulberries and a half to 3/4 of a pound of freshly pitted dates. Process this until it becomes a bit ooey and gooey with a crust-like consistency, then press it into your pie pan. Voila! You have crust and step one is complete! 
    Ingredients for the Cashew Cream “White Chocolate” Layer: 
    • Approximately 1 cup soaked raw cashews
    • Half a cup of coconut water
    • Half cup freshly pitted dates
    • Optional: teaspoon of cinnamon 
    Step 2 of this recipe, we will be making a cashew cream layer or what I like to call my  “white chocolate” filling! Ohhhh ya!! For this layer, add into your Vitamix blender approximately a little more than one cup of soaked cashews, a half a cup of coconut water, and a quarter to one half of freshly pitted dates to taste. Turn on your blender and whip up your creamy white chocolate layer. When it’s thick and smooth, go ahead and spread it on top of your date mulberry crust with a spatula. YUM! Step 2 is complete! 
    Ingredients for the Pecan Pie Filling:
    • 3 sliced pink lady or fuji apples
    • half cup of pitted dates
    • 3/4 cup of raw pecans
    • 3 small sprigs of vanilla
    • teaspoon of cinnamon

    Step 3 of this pie recipe, we will be making our PECAN PIE FILLING. Now I know what you may be thinking…this pie must be SO high in fat. Well, it kinda is because it has pecans and cashews in it. But hopefully you won’t be eating the entire pie by yourself. I think one large slice may satisfy your craving. WINK! You gotta indulge a little during the holidays, right?! Why not do it with a FullyRaw pie that is way healthier than other pies that are made with processed ingredients and animal products?? To make the pecan pie filling, simply add into your vitamix, 3 cut apples, 1 and a half cups of wet, pitted dates, a half to 3/4 cup of raw pecans, 3 small sprigs of vanilla, and a teaspoon of cinnamon. Blend this on a high speed until it becomes creamy and almost like a gelatinous apple sauce. When ready, spread it over your cashew cream layer with a spatula. Try not to lick the spatula. WOW. Step 3 is complete!

    Ingredients for the Chocolate Icing: 
    • one cup of raw carob (or cacao if you are feeling brave!) 
    • 3/4 cup of coconut water
    • 1.5 cups freshly pitted dates
    • teaspoon of cinnamon
    For step 4, we are going to be making our fullyraw chocolate icing! This layer is almost like my chocolate sauce that I have made in my previous videos like my chocolate covered strawberries  banana ice cream split. It can be used as a dipping sauce, as a chocolate syrup to drizzle over ice cream, or even as the top layer of this pecan pie! HA! When ready, add into your Vitamix a cup and a half of freshly pitted dates, one cup of raw carob powder or even raw cacao nibs if you want it to be SUPER daring and chocolaty, 3/4 to 1 cup of coconut water, and a teaspoon of cinnamon. Blend until completely smooth, pour over your pecan pie filling, and BAM! Step 4 is complete.
    Ingredients for the Pecan Topping:
    • A small bowl of approximately 2 cups of pecans 
    Step 5 is the final FUN step of this EPIC recipe. We are going to decorate the top of our pie with fresh, raw  pecans! All you will need for this step is a small bowl of pecans. I am going to take these and simply line them around my pie in a circular motion, but you can decorate your pie however you wish! 
    Ladies and gentlemen, this is my FullyRaw Chocolate Pecan Pie! It’s absolute PERFECTION! You can indulge in this succulent treat during this holiday season, and you can share a slice with your family and friends. I hope that you enjoy! 

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