Pecan pie: an evocative autumnal treat.
This version is raw, vegan and refined sugar free. I made this for a bring and share lunch and was astounded and delighted to see it devoured by many people there, even with decadent dairy and sugar filled desserts on offer too… I love the stickiness of the centre topped with the crunch of the pecans. Pour on a cool finishing touch of coconut cream and it puts it into dessert heaven for me!
The base for the pie is from Ani Phyo’s recipe book ‘Ani’s Raw Food Desserts’ where she uses it as the base for her strawberry cheesecake (a recipe I adore and ate a lot before discovering that I can no longer eat cashew nuts!).