Food has always been an inspiration for me, a means to a beautiful conversation and a way to express creativity and passion. This raw carrot pie inspired me to gather some of my closest friends to share food, wine, stories, laughter and tears. And, after we devoured every last crumb from the pie pan, we all wanted more: dessert, hugs, smiles, and friendship.
The nuances of the pie remind me of that evening; it’s raw, sweet, complex, surprising, spicy, healthy and pure. Prepare this pie for your loved ones as an example of your sincere desire to share from your heart.
Raw Carrot Pie 8 to 12 servings
2 cups raw pecans, soaked 4 to 6 hours, plus more for garnish
½ cup dates, pitted and halved
3 Tbsp. shredded coconut
2 tsp. cinnamon, divided
¼ tsp. ground ginger
¼ tsp. plus a pinch sea salt, divided
Pinch nutmeg
1½ cups raw cashews, soaked 4 to 6 hours, plus more for garnish
4 cups shredded carrots, plus more to garnish
1/3 cup plus 1 Tbsp. raw agave nectar
1-inch piece ginger, peeled and halved
1½ Tbsp. white chia seeds
1 tsp. vanilla extract
1 Tbsp. Meyer lemon juice or regular lemon juice
½ tsp. allspice
Dash ground cloves
• Drain the pecans. In the bowl of a food processor, pulse the pecans, dates, shredded coconuts, 1 teaspoon cinnamon, ground ginger, a pinch of sea salt and a pinch of nutmeg until them mixture forms into a ball. Press the mixture evenly in the bottom and up the sides of a 9-inch pie pan. Set aside.
• Drain the cashews. In the bowl of a food processor, puree the cashews, shredded carrots, agave nectar, ginger, chia seeds, remaining 1 teaspoon cinnamon, vanilla extract, lemon juice, allspice, remaining ¼ teaspoon sea salt and ground cloves until the mixture is smooth. Pour the filling into the pie crust and smooth the top with a spatula.
• Refrigerate until set, at least 2 hours. Garnish with pecans, shredded coconut and/or shredded carrot, if desired, and serve.
This article appears in August 2014.