Ginger Cream Pecan Cranberry Honey Pie




50 g shredded coconut
70 g dates, pitted
30 g dried cranberries
50 g raw pecans
pinch of salt

Cashew Ginger Cream Filling:

175 g cashews soaked for a few hours
25 g fresh grated ginger
50 g coconut oil
50 g Raw Fir Honey
5 g cinnamon
5 g cloves
5 g nutmeg
juice of 1 orange
pinch of salt


1. To make the crust, pulse the coconut and pecans into fine pieces in the food processor. Add dried fruit and salt, taste. Mixture should form a dough like consistency. (Tip: Add a splash of water if it’s too dry). Press the mixture into a pie shell or pan to make cheezecake squares.

2. To make the filling, blend all the ingredients until very smooth. (Tip: It helps to melt the coconut oil in colder climates). Pour the filling over crust and let chill for a few hours.

3. Add the toppings you like. We decorated ours with raw pecans, cranberries, orange zest, and salt.

4. Allow the pie to set in freezer for a few hours, slice up and enjoy!

Shop Raw Fir Honey

Related Posts