Salted Pecan Pie

Method

1. To make the crust: Preheat the oven to 350°F/175°C.
2. Lightly grease an 8-9-inch (20 cm) flan or quiche tin with coconut oil.
3. To make the crust, add all ingredients to a food processor and blitz until the mixture comes together.
4. If you don't have a food processor, blend the pecans and almonds in a high-speed blender until a flour forms, then turn out into a mixing bowl.
5. Do the same with the dates until they are broken into small pieces, then scoop into the bowl.
6. Add all other crust ingredients to the bowl and mix with your hands to combine.
7. Press the mixture flat into your flan tin with your hands.
8. Bake for 10 minutes in the oven, then remove and allow to cool completely.
9. The filling and decoration: Toast decorative pecan halves in a skillet on the stovetop for 5-10 minutes, turning frequently, until they are fragrant and browning. Remove from the heat and allow to cool.
10. Remove the can of coconut milk from the fridge and open it. Scrape the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
11. Using an electric whisk, beat the cream for about 3 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Place in a bowl in the fridge while you complete the next step.
12. In a large mixing bowl, now whisk together the date paste, coconut oil and nut butter for 2 minutes until you have a smooth caramel.
13. Using a metal spoon, gently stir the cream and a pinch of sea salt into this mixture until everything is combined.
14. Spoon the filling into the pie base, and top with the toasted pecans in concentric circles. Sprinkle a good pinch of sea salt flakes over the top, and store in the fridge for 15 minutes to firm up.
15. Slice and serve the pie on its own or with ice cream.