Maple and Pecan Pie

Name: Maple and Pecan Pie
Ingredients: For the filling:; 150g dates; pitted; 100g chopped pecans; 1 ripe banana; peeled; 2 heaped tbsp chia seeds; 1 tbsp ground cinnamon; 2 tsp vanilla extract; 1/2 tsp ground nutmeg; 60g fresh blueberries; to decorate; 30g whole pecans; to decorate; For the crust:; 145g ground almonds; 85g pure maple syrup; 55g organic virgin coconut oil; 1 tsp vanilla extract

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Ingredients

For the filling:
150g dates, pitted
100g chopped pecans
1 ripe banana, peeled
2 heaped tbsp chia seeds
1 tbsp ground cinnamon
2 tsp vanilla extract
1/2 tsp ground nutmeg
60g fresh blueberries, to decorate
30g whole pecans, to decorate
For the crust:
145g ground almonds
85g pure maple syrup
55g organic virgin coconut oil
1 tsp vanilla extract

Instructions

Soak the dates in a small bowl of warm water for 15–20 minutes to soften. Drain well.
Place all the ingredients for the crust into a blender or food processor and combine until a dough forms. Press firmly and evenly into a medium-sized round silicone or springform tin.
Place the soaked dates, chopped pecans, banana, chia seeds, cinnamon, vanilla and nutmeg into the blender or food processor and blend until smooth. Pour the filling over the crust, ensuring it’s flat and even. Decorate with the blueberries and whole pecans. Be creative! Transfer to the freezer and allow it to set for at least 4 hours.
When ready to serve, remove the pie from the freezer and carefully cut into slices with a sharp knife. Leftovers can be stored in a sealed container in the freezer for up to three months.