Medjool Date & Pear Praline Pie (raw, vegan, gluten-free)


yields 9″ pie pan


2 1/4 cups Tiger Nut flour
4 Tbsp water
3 Tbsp raw coconut butter, softened
3 Tbsp cold-pressed coconut oil, softened
3 Tbsp maple syrup or agave
1 tsp ground Ceylon cinnamon
1/4 tsp Himalayan pink salt
12 large Medjool dates, pitted and halved


2 1/2 cups (570 g or 3 pears) pear puree
1 1/2 Tbsp psyllium husks
1 Tbsp lemon juice
1/2 vanilla bean, seeds only
1/4 tsp Himalayan pink salt

Topping (optional):

1/2 cup raw chopped pecans, soaked & dehydrated
1 Tbsp raw coconut crystals



In the food processor, fitted with the “S” blade, combine the tiger nut flour, water, coconut butter, coconut oil, maple syrup, cinnamon and salt.
Process until the dough started to spin in a ball.
If using a pie pan that has a removable bottom, wrap the bottom piece with plastic wrap. This will aid in the removal of the pie.
Press the dough into the base and sides of the pan.
You can make a decorative edge on the crust or make it look more rustic, which was my goal.
Slide the pan into the dehydrator at 145 degrees (F) for 1 hour, reduce to 115 degrees (F) and continue to dry for 4-6 hours.
Once done, slice and pit the dates, placing them on the sides and bottom of the crust. 
Select moist and sticky whole dates.  Tough, dry dates will be touch to cut with a fork while enjoying your slice of heaven.


Place the pears in the blender carafe and blend them to a puree.
Add the pysllium, lemon juice, vanilla seeds, and salt.  Blend until well mixed.
Pour into the pie pan and spread it evenly.
If you are ok with using nuts, place the pecans and coconut crystals in the food processor and pulse together.
Spread the mixture over the top of the pie and place in the fridge for 4+ hours to chill and firm up a bit.
Keep well covered in the fridge for up to 3-4 days.


Recipe from Nouveau Raw

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