2 1/4 cups almond meal or flour
2 tbs all purpose gluten free flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
100g tablespoons butter (Cold and cut into cubes)
3 tablespoons coconut sugar
1 teaspoon vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup coconut sugar
1/2 cup dates chopped
1/4 cup pure maple syrup
3 tablespoons butter or vegan butter alternative, melted and cooled
3 large eggs, at room temperature
1/4-1/2 teaspoon sea salt
2 teaspoon vanilla extract
2 cups raw pecan halves
Preheat oven to 180C
In a food processor, blend together the blanched almond flour, sea salt, and baking soda.
Add the cold cubes butter, coconut sugar, and vanilla extract. Mix well.
Place the dough/ crumble in the baking pan and use your hands or a small spatula to press the mixture evenly over the bottom of the pan.
Bake for 20 minutes. The crust should just be starting to turn golden brown around the edges. Allow the crust to set/cool for at least 10-15 minutes (or longer) before topping with the filling.
Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
In a put place chopped dates, water and coconut sugar. Allow the mixture to reduce and thicken into a syrup. Then add the butter and stir through until melted. Set aside to cool.
Beat eggs, salt and vanilla until light. Once Date mixture has cooled add it to the eggs and mix in the pecans.
Pour the filling into the crust and place the pie on a large baking sheet. Place the baking sheet in the oven and cook at 170C for 40 minutes or until golden. Cool completely before serving.