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| Crust: 1 cup pecans 2T coconut oil (liquefied at low heat) 1t honey Place pecans in food processor and chop until mostly blended. Add coconut oil and honey and pulse until blended. Press into 5inch pie plate and refrigerate Filling 1 cup pecans 1/2 cup medjool dates, soaked for at least 2 hours, and pitted 2T honey a few dashes of ground cinnamon 1/2 cup raisins (optional) Place pecans in food processor and chop until the oil begins to be released and the pecans start to clump. Add dates, cinnamon and honey, process until smooth. Remove from food processor and add raisins, stirring to incorporate. Mixture will be thick. Pour filling into crust, garnish with pecan halves if desired. Refridgerate |
