Pecan pie

1. 200g ground almonds (or other nuts if you prefer)
2. 50g coconut oil or butter
3. 1 egg
4. 1 teaspoon of vanilla essence
5. 1 tablespoon of honey

1. 2 cups of pecans, plus a few extra for decoration
2. 10 - 12 dates
3. 4 tablespoons of maple syrup
4. 2 teaspoons of vanilla essence
5. 2 tablespoons of coconut oil
6. 1 teaspoon of ground cinnamon
7. ¼ cup of almond milk

1. To make the crust, mix together the butter or coconut oil, egg, vanilla essence and honey in a blender.
2. Add the almonds into the mix and combine.
3. Grease a pie dish with coconut oil or butter and add the mixture, pressing it to the bottom of the dish and up the sides.
4. Bake until golden, around 10-15 minutes, at 180 degrees (160 if using a fan oven).
5. Once baked, remove and allow to cool.
6. To make the filling, blend the pecans, dates, cinnamon, coconut milk and coconut oil until fully combined.
7. Add to the cooled crust and decorate with the additional pecans.
8. Chill in the fridge for around half an hour until set and reasonably firm.

Serve and enjoy!