Ingredients
Date Caramel Filling
- 4 Cups Pitted Dates
- ¼ Cup Coconut Oil
- 1 ½ Cups Plant-based Milk
- 1 Tsp Pink Himalayan Salt
- ¼ Bottle of Sol-ti GINGER SuperShot®
Crust
- 2 Cups Raw Walnuts
- 2 Cups Raw Pecans
- 1 ½ Cup Pitted Dates
- ½ Tsp Cinnamon
- ½ Tsp Pink Himalayan Salt
- 1 Tsp Coconut Oil
Toping
Instructions
1. Make the Crust
- In a food processor, blitz all the crust ingredients together until uniform.
- Take a shallow dish and rub the inside lightly with coconut oil. Add the crust and press down firmly and up the sides to form the pie crust. Freeze for 20 minutes.
2. Add the Filling
- Blend date caramel filling ingredients and add it to the pie crust. Leave room to place raw pecans.
3. Top and Set the Pie
- Layer raw pecans to completely cover the top of the pie and place in the fridge overnight to set. Slice carefully and serve right out of the fridge.
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