Date Caramel Filling

       • 4 Cups Pitted Dates

       • ¼ Cup Coconut Oil ⁠

       • 1 ½ Cups Plant-based Milk​

       • 1 Tsp Pink Himalayan Salt

       • ¼ 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

       • Raw Pecans

1. In a food processor, blitz all the crust ingredients together

until uniform.

2. 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.

3. Blend date caramel filling ingredients and add it to the pie crust.

Leave room to place raw pecans.

4. 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.    

Enjoy!