For the crust:
1.5 cups pecans
3/4 cup almond flour/meal
1/4 cup coconut oil, melted
1 egg, whisked
1 tbs.grade B maple syrup
1 tsp. vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
For the caramel:
2 cups medjool dates, pitted and soaked in water for an hour
6-10 tbs. canned coconut milk
1 teaspoon vanilla extract
pinch of salt
Preheat your oven to 375 degrees.
Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
Grease an 8X8 baking pan with coconut oil. Then add your crust ingredients to the pan and use a spoon to spread out evenly.
Bake for around 25-30 minutes or until the center is fully cooked (toothpick test it!).
While the crust bakes, clean out your food processor and add the dates.
Blend until dates have broken down then drizzle in your coconut milk.
Add vanilla extract and pinch of salt and process until you get caramel.
Once your crust is done baking, let cool for about 10-15 minutes.
Top the crust with the caramel or spatula to keep the topping smooth and even.
Put in fridge for 30 minutes to an hour to set.
Refrigerate any leftovers.