Raw Pecan Pie
2 cups warm water
1 cup medjool dates, pitted
2 sachets NordicNordic vanilla chaga tea
1/4 cup raw cashews
3/4 cup raw pecans (plus more for decorating)
1/4 cup melted cacao butter
1 teaspoon cinnamon
1/2 tsp sea salt
3/4 cup raw pecans
3/4 cup raw cashews
1/4 cup shredded coconut
1 cup pitted medjool dates, packed (10 dates)
1 tbsp raw cacao powder
2 sachets NordicNordic cinnamon chaga tea
1/4 tsp sea or himalayan salt
Make filling. Divide water into two bowls. Place pitted dates into one bowl together with the tea bags. Place cashews into the other bowl. Soak for two hours.
Make the crust. Place the pecans and cashew, coconut, dates, cacao powder, chaga tea powder and salt in a food processor (or high speed blender) and mix until the mixture is thoroughly broken down and sticks together when you squeeze a bit between your fingers. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9" springform pan). Place in fridge until ready to fill.
Drain the dates, reserving the soaking liquid and discarding the tea bags. Drain cashews and discard liquid. Transfer the dates, cashews, pecans, cacao butter, cinnamon and salt to a high speed blender. Add soaking liquid and blend until the mixture is totally smooth adding more water if needed. Pour the filling into the crust. Smooth the top over with a spatula. Place in the fridge for at least four hours to set. Decorate the top with chopped (or whole) pecans and continue to chill till ready to serve.