An Ayurvedic Thanksgiving

Flourless Pecan Pie

Preparation Time: About 45 minutes, plus refrigeration time
ield: One 9-inch Pie


1 C raw walnuts
1/2 cup raw pecans
2 T shredded unsweetened coconut
1 tsp. ground dried ginger root
1 pinch mineral-rich salt
1 1/4 C Medjool dates, pitted and roughly chopped

1 C Medjool dates, pitted
1 C organic raisins
4 whole dried plums (or prunes), pitted
3 C purified water
1/2 C reserved soak-water from dates, raisins, and prunes
1 cup raw whole pecans, plus 1/4 C reserved for decorating
1/8 C maple syrup, brown rice syrup or coconut nectar
1 T vanilla
1/8 teaspoon mineral-rich salt (Real Salt)
2 tsp ground cinnamon
1 tsp nutmeg, ground fresh if possible
1/2 tsp ground cardamom
Dash of black pepper


For the filling, soak the dates and raisins in 3 cups of purified water for 30 minutes. Meanwhile, combine the crust ingredients in a food processor and pulse until you have a sticky mass. Press the crust dough into the bottom of a coconut oil-greased 9-inch pie or springform pan. Refrigerate while you make the filling. 

Now add 1 cup of the pecans, the maple syrup, vanilla, salt, and spices to the food processor. Drain the dates, raisins and prunes, reserving at least 1/2 cup of the soak water*. Add to the food processor with the other ingredients and pulse on high for about 30 seconds, pausing occasionally to scrape down the sides of the blender. Taste for sweetness and spice. Pour the pie filling into the crust, cover and refrigerate for 2 hours before serving. Decorate with the remaining whole raw pecans.

Talya Lutzker is a Certified Ayurvedic Practitioner, nutritionist, chef, and yoga teacher, and the founder of Talya's Kitchen. Her latest cookbook is The Ayurvedic Vegan Kitchen. Learn more at

Recipe from Yoga Journal