This is adapted from the recipe book RAWvolution by Matt Amsden
2 cups raw almonds finely ground in food processor
add 1/3 cup agave or honey until well mixed. I have to scrap sides a few times. Can also grind almonds first and place them in a bowl - then add agave and stir.
Place crust in a pie dish or 8x8 pyrex (we put ours in the pyrex)
2 Tablespoons coconut cream concentrate
1/3 cup water
1/2 cup pecans (reserve 1/4 cup for garnish)
1/2 cup raisins
Combine in a blender or food processor and blend until smooth (make sure raisins are no longer grainy). Put filling in crust (will have to spoon it in) and top with whole or chopped pecans.
This is such a great recipe! So much quicker than cooked pecan pie and SO much better for ya!