Updated: Dec 3, 2020
1/2 cup almond meal
1 cup coconut flour
1/2 cup melted organic/pastured butter or coconut oil
1/4 cup coconut sugar
Dash almond milk
1/2 cup maple syrup
1/2 cup coconut sugar
1/2 can coconut cream
1 1/2 cups pecans
1 tsp vanilla extract
1/2 cup soaked and pitted dates
Preheat oven to 180 degrees Celsius.
In a large bowl, combine the crust ingredients. Stir until totally combined. Use hands to knead the dough until desired consistency (until a ball is formed), if the mixture is too dry add a dash of almond milk.
Transfer dough onto a sheet of baking paper and then place another sheet of baking paper on top and roll out with a rolling pin (this ensures the dough won’t stick to the rolling pin).
Peel off the top layer off baking paper and transfer the dough into a pie dish. Fold the edges under and using well floured hands, use your thumb on one hand and your thumb and pointer finger on the other hand, gently press the crust into the crimped edge.
Poke the bottom of the pie crust with a fork a fews times to prevent dough from rising and blind bake for 10 minutes. Remove from the oven and place on a cooling rack while you prepare the filling and lower oven to 160 degrees Celsius.
In a high powered blender combine all the filling ingredients and combine on high until everything is smooth.
Arrange the raw pecans into the prepared pie crust
Pour the liquid filling mixture over the pecans, spreading some with a spoon if you need to.
The pie will rise in the oven. You’ll know it’s done when it has small cracks in the top and is no longer giggly.
Remove from oven and allow to cool, preferably overnight.