Healthy Vegan Pecan Pie

• Filling
• 20 Dates pitted and chopped
• 1/4 cup almond milk
• 1 cup water
• 1/4 cup pecan
• 1/2 tablespoon vanilla
• dash salt
• 1 tablespoon coconut oil
• No graham cracker crust
• 1 cup oatmeal
• 1/2 cup almonds
• 1/4 cup flaxseed
• 2 tablespoons coconut butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla

1. Coconut oil in sauce pan, add dates with half a cup of water
2. Allow to simmer add 1/4 cup of milk and vanilla stirring constantly
3. add 1/2 cup of water and turn off burner.. mix well
4. pour into cooled 6 non gram cracker crust. Adorn with 2 pecan, Refrigerate for 4 hours.
5. Pulse until the consistency is course
6. Firmly press into a well oiled 6 cupcake tin bake for 10 minutes at 350
7. With a small spatula make sure to loosen sides so that the mini pie crust are free from the tin.

filling, dates, almond milk, water, pecan, vanilla, salt, coconut oil, graham cracker crust, oatmeal, almonds, flaxseed, coconut butter, brown sugar, cinnamon, vanilla

Taken from food52.com/recipes/38204-healthy-vegan-pecan-pie (may not work)