Ingredients:

Crust:

• 21/2 cup of dried cashews
• 1/8 tsp of salt

Directions:

• Place in a food processor to turn it into a soft crumb (do not let it get oily)
• Press with your hand into a pie shell
• Set aside

Filling:

• 1 cup of soaked and dehydrated pecans
• 1/4 cup of coconut milk
• 1/2 cup of coconut nectar
• 11/2 cup soft pitted dates
• 3 tbsp of melted coconut oil
• 1/4 tsp salt
• 1 tsp of cinnamon
• 1/2 tbsp of almond extract
• 1 pinch of cayenne(optional)

Directions:

• Place the pecans in a food processor and turn into a fine crumb
• Add remaining ingredients and turn into a paste
• Place into the pie shell and refrigerate

Topping: (prepare 2 days ahead)

• 2 cups of soaked and towel dried pecans
• 1/2 cup or more agave syrup (or choice)
• 1 tsp of cinnamon
• 1pinch of nutmeg
• 1 pinch of salt

Directions:

• Mix together in a bowl
• Place on a teflex sheet
• Let dry at 105 for at list 12hours or till totally dry
• Arrange in a circle on top of the pie.