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Ingredients
Crust
- 2 cups raw pecans halves or pieces
- 1/2 cup medjool dates, pitted
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch sea salt
Filling
- 1/2 cup Pecans
- 1/2 cup macadamia nuts
- 1 1/2 cups medjool dates, pitted
- 1 cup Cholaca original or unsweetened
- 1/3 cup Maple Syrup
- pinch course sea salt
Optional for Garnish
- 12 raw pecan halves optional for garnish
- pinch Cacao Powder
Ingredients
Crust
Filling
Optional for Garnish
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Instructions
- First, blend 2 cups pecans in food processor until finely ground.
- Add 1/2 cup dates, vanilla, cinnamon, and sea salt to food processor and blend until well combined.
- Use your hands to press crust mixture into a pie dish until it is spread evenly, then place in fridge while you prepare the filling.
- Blend remaining 1/2 cup pecans in food processor until finely ground.
- Add macadamia nuts, remaining 1 1/2 cups dates, Cholaca, maple syrup, and sea salt to food processor and blend until smooth and creamy.
- Transfer filling into pie dish and use a spatula to spread it out evenly.
- Optional: Garnish with raw pecan halves and dust with cacao
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