DSC_0002 (3) edited


Base + Syrup
2 cups pitted dates
1 cup mixed raw nuts, preferably soaked but not essential (I used almonds, macadamias, cashews and pecans)
2½ cups hot/boiling water
3 tsp flax seeds, finely ground Filling
1½ cups raw pecan nuts
6 Tbsp coconut cream
6 Tbsp coconut oil
2 tsp agave nectar/20 drops liquid stevia
1 tsp lemon juice
¼ tsp salt
½ tsp cinnamon powder


  1. Soak the pecan nuts overnight in water, and drain them in the morning or whenever you’re ready to make pie.

    For the base

  2. Soak the dates in the boiling water for 2 hours.
  3. Remove ¾ of the dates from their water with a slotted spoon and blend in a high speed blender, along with the mixed nuts, until a thick paste is formed.
  4. Line a round 20cm spring form cake tin with parchment paper on the bottom and sides.
  5. Press the date-nut mixture into the cake tin to form a base. Transfer to the fridge or freezer.

    For the filling

  6. Place the soaked pecans, coconut cream, coconut oil, agave nectar, lemon juice and cinnamon powder in a high speed blender and blend until you get a smooth, creamy mixture.
  7. Pour this over the frozen date-nut base and return the pie to the freezer.
  8. Blend the remaining ¼ of the dates with their soaking water, the salt and the ground flax seeds. Allow to stand for 15 minutes or until thickened. *Alternatively, you can blend this mixture and place it in a saucepan over a high heat to reduce into a syrup.*
  9. Pour this syrup over the frozen pie. Freeze for 1 hour.
  10. Remove from the freezer 1 hour before serving.
  11. Decorate with whole pecans, fresh berries or serve as is.

Interesting Info:

This pie is raw, vegan, gluten-free, Paleo-friendly and Banting-friendly (in controlled portions).

Recipe by Mireesha Narsai – Miss Earth South Africa 2016 3rd runner up: Fire

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