Ginger Cream Honey Pie with Pecans & Cranberries

2 Hours
8 Servings



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


  • 175g cashews soaked for a few hours
  • 25 g fresh grated ginger
  • 50 g coconut oil
  • 50 g Wedderspoon 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)
  2. Press the mixture into a pie shell (or pan to make cheesecake squares)
  3. To make the filling, blend all the ingredients until very smooth. (Tip: It helps to melt the coconut oil in colder climates).
  4. Pour the filling over crust and let chill for a few hours.
  5. Add the toppings you like. We decorated ours with raw pecans, cranberries, orange zest, and salt. Allow the pie to set in freezer for a few hours, slice up and enjoy!