RAW PECAN PIE

Crust:
½ C. almonds, soaked 12-48 hours and blanched
½ C. walnuts
1 C. raisins
1 tsp. cinnamon

Filling:
1 C. pecans, soaked 6-8 hours
1 C. dried mission figs, soaked 3-4 hours (discard soak water)
2 bananas
¼ C. honey dates
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. nutmeg

1. For the crust, process all ingredients in a food processor using the S-blade until dough forms into a ball.
2. Press dough into a 9” pie plate.
3. Process the pecans, figs, bananas and dates in a food processor using the S blade.
4. Add vanilla, cinnamon, and nutmeg; mix well.
5. Pour filling into pie crust, and decorate with pecans and dates. Chill before serving.

Yield: 8 servings