4 cups raw almonds, finely ground in a food processor
2/3 cup agave nectar
2/3 cup coconut water
1/2 cup pecans
1 cup raisins
To make the crust, in a mixing bowl, combine the ground almonds and agave nectar, and mix well. Press the crust mixture evenly into the bottom and sides of a 10-12 inch tin.
In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans and serve.
Garnish with 1/2 cup raw pecans, whole or chopped.
Courtesy of Kai O’Brien