Vegan gluten free pecan pie

This pecan pie is definitely dense and not for those who are against nuts. It's made up of cashews, pecans, almonds and dates and tastes so good and rich

recipe follows 

adapted from root rise relish 

Ingredients: 

1 cup of raw, unsalted almonds

1 cup of buckwheat flour

5 tablespoons maple syrup 

4 1/2 tablespoons melted coconut oil

2 1/2 teaspoons cinnamon

About 18 medjool dates, pitted (and soaked if they are not soft)

2 cups pecans

1 jar of cashew butter ( or a little less)

preheat oven to 350

put the almonds in the food processor until it forms a flour, add the buckwheat, coco oil, 4 tablespoons of maple syrup and cinnamon 

Process until a sticky dough forms, transfer this to your pie dish and form the crust going middle out with your hands, place the crust in the oven for 10 min

Meanwhile process 1 cup of pecans, cashew butter, rest of the dates, 1 tablespoon maple syrup - pour in 1/3 of water until a paste like consistency forms. place aside 

chuck the rest of the pecans in a bowl w some maple syrup and cinnamon to glaze them. 

Pull out the crust and spoon in the pecan cashew mixture. add the glazed pecans on top, place back in oven for about 10 min, until the pecans on top are crunchy looking 

fyi tastes unreal the next day when its cold from the fridge...