![image](https://img.esteem.ws/ofrgeop3b4.jpg)



INGREDIENTS:


Spiced Pecan Crust:
2 cups raw pecans
1 cup pitted medjool dates, soaked and drained
½ cup unsweetened coconut flakes
2 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground cardamom
¼ tsp. ground allspice
⅛ tsp. sea salt

Vanilla Chai Filling:
3 cups raw cashews, soaked and drained
½ cup coconut cream
½ cup maple syrup
¼ cup coconut oil, melted
¼ cup unsweetened vanilla cashew or almond milk
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. pure vanilla powder or extract
2½ tsp. ground ginger
1½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground cardamom
¼ tsp. ground allspice
¼ tsp. sea salt

Toppings:
Pecans
Star anise
Chopped coconut flakes



DIRECTIONS:



For the Crust: 

1.Absorb dates warm water to mollify for around 30 minutes. 

2.Oil a 9-in spring structure dish with coconut oil non-stick cooking splash and line base with material paper. 

3.Place pecans, coconut chips, flavors and salt in a nourishment processor and heartbeat into disintegrate. 

4.Include the dates, in the wake of drenching and depleting, and mix into a sticky mixture. 

5.Equally squeeze blend into base, and up onto sides in the event that you need to a greater degree an exemplary pie look, of spring structure container and set in the fridge. 

6.Wipe out the nourishment processor to set up the filling. 

For the Vanilla Chai Filling: 

7.Absorb cashews warm water for 4-6 hours. Deplete and place in nourishment processor with whatever is left of the Vanilla Chai Filling fixings and mix until velvety and smooth. 

8.Uniformly spread the filling over the outside then tap container on counter to discharge air bubbles. 

9.Top with pecans, slashed coconut chips and star anise or different garnishes of decision. 

10.Cover and place in the cooler to set for 4-6 hours, or overnight for best outcomes.