This pie actually began as butter tarts. In my effort to rawify all the holiday food favourites, I remembered a Canadian Christmas classic: butter tarts. As you may be able to guess by the name, they aren't the healthiest thing you can put in your stomach. They are pretty much white flour, sugar, butter, raisins, more butter and more sugar. Time for me to step up to the plate and see what I can do (I like to pretend I'm a superhero.)

Raw Chia Caramel Pecan Pie [Vegan]

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Ingredients

For the Crust:

  • 2 cups nut
  • 1 cup dates or prunes
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup raisins
  • 1/2 cup dates
  • 1/4 cup melted coconut oil
  • 6 tablespoons chia seeds mixed with 12 tablespoons water
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • More water, if needed
  • 1/2 cup more raisins

For the Chocolate Sauce:

  • 1 tablespoon cacao
  • 1 tablespoon nut butter or melted coconut oil
  • 1 tablespoon agave nectar or maple syrup
  • 1/2 teaspoon cinnamon
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Preparation

To Make the Crust:

  1. Pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it sticks together. Press into the bottom of a tart plate. Put in refrigerator.

To Make the Filling:

  1. Process all ingredients, except the last 1/2 cup of raisins, until smooth. It will taste like a divine entity has landed in your mouth, plus chia seeds. Stir in the 1/2 cup of raisins by hand and pour into your crust. Let it set in the refrigerator, then decorate with pecans, pumpkin seeds, and chocolate sauce.

To Make the Chocolate Sauce:

  1. Mix all ingredients together until smooth. Drizzle onto your pie.
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