Directions

1.  Soak the raw cashews in 3 cups of water with 1 teaspoon of salt for approx. 4 hours. The cashews will soften but will also become more nutritious. Why? - read the benefits of soaking nuts and grains.

BASE

1. Add all the ingredients into the Vibe blender jug in the order listed.

2. Secure the lid on and pulse the ingredients in 1 second bursts, approx. six times.

3. Scrape down the sides of the jug and under the blades with a spatula, turning the ingredients to make sure the cacao powder has incorporated.

4. Spoon teaspoons of the base mixture into paper patty pans or small silicon muffin moulds and press down with the back of a teaspoon to form a base.

5. Place in the fridge until the filling is ready.

6. There is no need to clean the jug for the filling

COCONUT SPICE FILLING

1. Drain the cashews in a colander then rinse under running water to remove the salt. Tap the colander to remove as much water as possible.

2. Combine all the filling ingredients in the blender jug and blend on ‘smoothie’ mode for 20 seconds. Stop to scrape down the sides and then blend for another 10-20 seconds until smooth. Further blending will start to heat up the ingredients.

3. Remove the bases from the fridge.

4. Spoon the yogurt spice filling mixture onto the bases. When the whole tray is full, lightly jiggle and tap the trays to ensure the mixture has completely filled the cases and is without pockets of air.

5. Garnish with a pecan then place in the fridge for 1-2 hours to set. To speed the setting process – place in the freezer for 30 minutes.

6. Push the pecan pies out of the trays and dust with cacao powder.

7. Store in an air tight container in the fridge for 1 week. Note: the pies soften at room temperature.