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Ingredients
  • Crust
  • 2 cups spelt flour
  • 6 tbsp coconut oil (solid)
  • 1 tsp sea salt
  • 1 tsp cinnamon, ground
  • 1/3 cup cold water
  • Filling
  • 1/2 cup vegan butter
  • 2 cups pecans, coarsely chopped
  • 1/4 cup pecan halves, for topping
  • 1/4 cup plus 2 tbsp coconut sugar
  • 1 cup medjool dates, pitted
  • 3/4 cup maple syrup
  • 1/4 cup cornstarch
  • 1 tbsp vanilla extract
  • Coconut vanilla cream
  • 1 can full fat coconut milk, chilled overnight
  • 2 tbsp icing sugar
  • 2 tsp vanilla extract
Steps
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