Vegan Pecan Pie

Vegan Pecan Pie
A little late for Thanksgiving, but just in time for Christmas ❄️ Adapted this recipe, doubled the filling and came out delicious! I owed you guys the recipe, so here it is: 

Crust:
1 and 1/2 cup cashews
1 cup unsweetened coconut flakes
4 dates, pitted
1 tablespoon water 

Filling:
2 cup dates, pitted and chopped
2 cups filtered water
3 cups pecans
Pinch of sea salt

Directions:
For the Crust: Add all ingredients to a food processor and process until crumbled
Press crust mixture onto the pie dish and freeze to firm up while you prepare the filling
For the Filling: Place the chopped dates in a saucepan and cover with water. Boil, then reduce heat to simmer until a thick gooey mixture forms (about 10-15 minutes). Add more water if necessary
Stir in 1 cup chopped pecans and sea salt, remove from heat and let it cool
Assemble: Take the crust out of the freezer, pour the filling on top + decorate with the remaining pecans.
Refrigerate and serve cold or optional: You can bake at 350 for 10 mins before serving if you prefer it warm and enjoy!!!