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Lookbook Cookbook (and its sexy-faced models) is back with 4 winter-ready recipes to love!
Photography by Jessica Milan
Maple Pecan Pie
Impress everyone this fall with this amazing pie. No one will be able to tell it’s raw and vegan! Serves 4–6.
2 cups almond meal
1 cup pitted, dried dates
1/4 teaspoon sea salt
1/4 cup raw pecans
1/3 cup canned coconut milk
1/2 cup raisins
1/2 teaspoon cinnamon
extra pecans, to garnish
-Put the almond meal, sea salt, and dried dates in the food processor and mix well. The consistency should be sticky when ready. Remove and transfer to a 5” pie tin. Using a spatula, press the mixture evenly into the sides and bottom of the pie. Set aside.
-Add the pecans to the food processor and mix until there are no large chunks left. Add the coconut milk and blend again. Add the raisins and cinnamon and blend until smooth.
-Remove the filling from the food processor and pour into the pie crust. Use a spatula again to smooth it out evenly. Garnish with pecans and chill in the refrigerator to set for an hour. -The pie can also be served frozen.
*If you do not have a 5” pie tin, a small baking dish, or container will work as well.
Model: Marta with Ford
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