It's Vegan! Kentucky Derby Pie

When it comes to food, my tastes for down home southern food have not changed. And since being Vegan (this time and last time) when it comes to festive foods the thing I miss most is Pecan Pie. I have tried a few different raw recipes only to be disappointed. They were ok but just not the same. Until today. 

I have been researching raw pecan pie recipes and combined a few and ended up with this. Even better than Pecan Pie is Kentucky Derby Pie - basically Pecan Pie with Chocolate. And even better than that is a pie that is totally acceptable for breakfast as it is made out of nuts, dates, avocados and flax. How could one possibly go wrong?

So here is my recipe.

Crust

1/2 cup ground flax seeds

1/2 cup unsweetened coconut flakes

1/2 cup coconut oil

2 tbsp cocoa powder

1 tbsp cinnamon

1. Blend in food processor until clumpy like a dough. If it is not quite getting to that stage add more coconut oil.
2. Press into pie plate. Crust should be about 1/4 of an inch thick all around. If you have left over crust pop it in your smoothie tomorrow morning.
3. Set crust aside and get started on the Chocolate filling

Chocolate Filling

2 tbsp of coconut oil

3 soaked dates

2 soft avocados

2 tbsp raw honey

2 tbsp cocoa powder

1. Put all ingredients in the food processor and blend until smooth
2. Fill the crust with chocolate filling to halfway. If you have any left over you could use as the base for a chocolate smoothie or just eat for breakfast as it is...

Ooey Gooey Pecan Pie Filling

1 c soaked dates with soaking juice

1 c raw pecans

1/4 c raw honey

1/4 c maple syrup

1c. raw pecans (for topping)

1. Put ingredients (save pecans for topping)  in the food processor and blend until smooth.
2. Pour into pie crust
3. Top with remaining pecans
4. Place in freezer for at least 1 hour. 
5. Have pie at room temp for at least 30 minutes before serving