Raw Pecan Pie with Seed Cycling Crust
Prep time
Cook time
Total time
Equipment: food processor, 8-inch pie plate
Recipe type: Dessert
Serves: 12
  • 1 ½ cups mixed raw pumpkin and flax seeds, or raw sunflower and raw sesame (depending on your cycle)
  • ½ cup unsweetened shredded coconut
  • 3 tablespoons coconut oil
  • ¼ cup pitted and chopped medjool dates
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  • 3 cups raw pecans, divided
  • 1 cup medjool dates, pitted and soaked in warm water for 30 minutes
  • Zest of 1 orange
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ cup coconut oil, melted
How To Make
  1. Place the seeds, coconut, dates, salt and vanilla in a food processor and pulse until the mixture holds together. Press the mixture into a 8-inch pie plate and set aside.
  2. Next, add 2 ½ cups of the pecans to the food processor and puree until they make a thick paste.
  3. Drain the dates from their soaking water. Add them to the pecan mixture along with the orange zest, spices, salt, and vanilla. Puree until smooth.
  4. With the food processor running, slowly add the melted oil a little at a time so the mixture doesn’t split. If it does split, continue to whip until it comes together.
  5. Spread the pecan mixture into the crust and garnish with remaining ½ cup pecans.
  6. Chill in the fridge for at least 1 hour.
Storage Instructions
Pie can be stored in the fridge for a week or in a covered container in the freezer for one month.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/raw-pecan-pie-with-seed-cycling-crust/