Nope, your eyes are not deceiving you! This pecan pie is all natural, raw, vegan, and gluten free. It is packed full of nutrients and tastes incredible, give it a go!
First, get a loose bottomed cake tin and line it with baking paper.
Then get a food processor and combine:
200g pitted dates,
1/2 cup cashews,
1/2 cup almonds,
1/2 tsp cinnamon,
1/4 cup unsweetened almond milk.
Blend blend blend until it forms a sticky paste. Push the mixture into the bottom of the cake tin to form the crust.
Now for the filling. Pop in a food processor:
1 cup pecans,
1 tub (170g) cashew butter,
3/4 cup unsweetened almond milk.
Blend blend blend until it forms a smooth thick creamy paste. Pour this over the base and level it out. Finish the pie off by decorating the top with some more pecans. Pop it in the fridge to set for 1 hour, then take it out and remove it from the tin before you devour it! It tastes amazing and can last around 5 days when stored in the fridge! ð???