Pecan Graham Cracker Crust

• 2 cups pecans
• 4 -6 soft dates, pitted
• 1 tablespoon maple syrup or 1 tablespoon raw honey
• 2 tablespoons raw carob powder
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg, fresh, ground
• 1 tablespoon non-alcohol vanilla (optional)
• 1 pinch sun-dried sea salt

1. Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
2. In a food pressor, chop a cup of pecans into a fine meal. Set aside.
3. Chop soaked pecans into a fine meal.
4. Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
5. Add date pieces, maple syrup or honey, carob,.
6. cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
7. Add the ground dry pecans and chop until well mixed.
8. The dough should by crumbly but sticky enough to hold a shape when shaped.
9. Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
10. Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
11. Fill, frost and serve with love.

pecans, dates, maple syrup, carob powder, cinnamon, nutmeg, nonalcohol vanilla, salt

Taken from www.food.com/recipe/pecan-graham-cracker-crust-281027 (may not work)