Ingredients
Crust
1.5 cups chopped pecans
1 cup unsweetened shredded coconut
10 pitted medjool dates
1 scoop No Whey – pea protein powder
Filling
12 pitted medjool dates
1.25 cup unsweetened almond milk
3 TBSP arrowroot
1 tsp vanilla extract
.25 tsp sea salt
1.5 cup pecan halves
1 scoop No Whey – pea protein powder
Directions
- Preheat oven to 350.
- For the crust, combine all the ingredients in a food processor and blend until sticky and it clumps together.
- Press the crust, firmly into the bottom of a pie plate (safe for baking!).
- For the filling, combine all ingredients, except the pecans in a blender and blend until smooth.
- Add 1 cup of pecans into the blender and gently pulse in.
- Spread filling on top of the crust.
- Sprinkle the remaining .5 cup of pecans on top of the filling and press in lightly.
- Bake for 35-40 minutes until pecans on top are golden brown.
- Enjoy!