Ingredients

The following ingredients have 10 Servings
  • 1 cup Pecan Nuts ((120g))
  • 1 cup Walnuts ((100g))
  • 1/4 cup Dessicated Coconut ((20g) Finely Shredded Coconut)
  • 1 cup Pitted Dates ((175g) Packed)
  • 1 1/4 cups Pitted Dates ((220g) Packed)
  • 1/2 cup Canned Coconut Cream ((120ml) Unsweetened)
  • 1/4 cup Coconut Oil ((60ml) Melted)
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Pecan Nuts ((60g) Crushed)
  • 1 cup Pecan Nuts ((120g))
  • Vegan Whipped Cream

Instruction

  • Add pecan nuts, walnuts, dessicated coconut and pitted dates to the food processor and process. It will start off crumbly and then will gradually form into a sticky dough. Process it until it starts to clump and chunks are sticking together. Press this down into a pie dish, and place into the freezer to set while you prepare the filling.
  • Warm the dates for 30 seconds in the microwave to soften (optional but helpful!). Add them to the food processor and process. It will first form a giant ball of toffee and then gradually start to break down. When it is starting to break down and stick to the sides, heat the coconut cream and gradually pour it in while the food processor is running. Let this process into a thick caramel. Then add the melted coconut oil, vanilla, cinnamon and nutmeg and process until smooth. Finally, add in the crushed pecans and briefly process to combine.
  • Spread this out on top of the walnut pecan base and return to the freezer to set.
  • Once set, put pecans all across the top of the pie. Serve with vegan whipped cream.