Raw Vegan Kentucky Derby Pie with Chocolate and Pecans

To make the Raw Pecan Walnut Crust:

Place the pecans, walnuts, dates, and salt in a food processor. Process until the mixture starts to get sticky, scraping down the sides of the bowl a few times. Use your fingers to check the consistency. You want a mixture that sticks together well. If the mixture is crumbly, it is too dry. Drizzle in 2-4 tablespoons of water, as needed, to get this consistency. The amount of water you add depends mostly on how dry your dates were. Once you have a nice, sticky mixture, you’re ready.

Line a 9-inch round pie tin with plastic wrap. Press the crust mixture into the pie tin, pressing the crust into a single layer, all the way to the edge of the pan. Cover the crust with another layer of plastic wrap. Use something heavy to weigh down the top. Place the crust in the freezer for 1 hour (or refrigerator for at least 2 hours), to set. You can make the filling during this time.

To make the Raw Chocolate Pecan Filling:

In your food processor, combine the dates, ¼ cup of the pecans halves, and cashew butter. Puree until the dates and nuts have broken down into a crumbly mixture. Add the cocoa powder, vanilla, cinnamon, and salt. Puree to combine. Add in ½ cup of water. Puree to thoroughly combine, scraping down the bowl a few times, as needed. You might have a few little bits of nuts and dates, but, in general, a smooth consistency.

To Finish the Raw Chocolate Pecan Kentucky Derby Pie:

Once your crust has set, remove the weight and top layer of plastic wrap. Spread the Raw Chocolate Pecan Filling on the crust, leaving about 1/4 -inch edge around the perimeter. Decorate the top of the pie with the remaining ¼ cup pecan halves. Re-cover the top with last wrap. Place back in the fridge and let set at least 8 hours before slices. Don’t worry, if you don’t feel like waiting, you can also slice and enjoy right away; the flavors just get better when they’re able to sit together for a day or two.