Chocolate-Pecan Pudding Pie

• 1 cup almonds
• 1 cup pecans
• 1/2 cup whole-wheat pastry flour
• 18 tsp. fine sea salt
• 1/2 cup dry unsweetened coconut
• 8 large dates, pitted and chopped
• 2 Tbs. coconut oil
• 3/4 cup rice milk
• 1/4 cup arrowroot powder
• 1/2 banana
• 1 1/4 cups chopped pecans
• 3/4 cup vegan chocolate chips, melted
• 1/2 cup maple syrup
• 1/2 cup dry unsweetened coconut
• 1/4 cup coconut oil
• 1 tsp. vanilla extract

1. Preheat oven to 325F.
2. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal.
3. Transfer to bowl; stir in coconut.
4. Add dates and oil to food processor; blend until sticky mass forms.
5. Add nut mixture to dates, and process until dough forms.
6. Knead 1 minute.
7. Press into 9-inch pie pan.
8. Prick holes in bottom of crust.
9. To make Filling: Blend rice milk and arrowroot 30 seconds in food processor.
10. Add banana, and blend 15 seconds.
11. Add remaining ingredients, and pulse until combined.
12. Spread in Crust.
13. Cover edges with foil, and bake 20 minutes.
14. Cool, then chill 2 hours before serving.

almonds, pecans, flour, salt, coconut, dates, coconut oil, rice milk, arrowroot powder, banana, pecans, chocolate chips, maple syrup, coconut, coconut oil, vanilla extract

Taken from www.vegetariantimes.com/recipe/chocolate-pecan-pudding-pie/ (may not work)