Preheat the oven to 180°C. Add the cashews, pecans & dates to a food processor and process until they have turned into a coarse flour.
Add the rest of the base ingredients into a mixing bowl then the ground cashew, pecan and date mix and stir all together to combine (the base may look crumbly and a little dry but don’t panic, you can add a little more coconut oil if necessary).
Press the base mix into a pie dish (or springform pan for easy release), spreading it up the sides and covering the bottom. Prick a few shallow holes in the crust with a fork to keep it from bubbling during baking. Bake for 10 minutes, then leave to cool slightly.
Meanwhile, make the date paste by putting chopped dates in a bowl and adding enough boiling water to just cover. Leave for 5 minutes then blend.
Heat maple syrup, coconut oil, 50g of date paste, and vanilla extract in a pan until slightly bubbling. Take off heat and whisk in the egg and pecan nuts. Pour this mixture into your pre-baked base and bake for a further 30 mins.
Use some of the reserved pecan nuts to decorate the top of the pie, then serve.
By Ellie, chief taste expert.
Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.
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