- 2 cups of GF graham cracker crumbs
- 2 cups of chopped pecans
- 2 cups of dates-soaked for 1 hour and then pureed
- 1 chia seed egg replacement mixture (1 tbsp chia seeds to 3 tbsp water)-mixed well
- 4 tbsp honey
- 6 tbsp of unsalted butter-(you may also use Ghee clarified butter)
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Pinch of salt
Directions: Preheat oven to 350 degrees. You will need a baking sheet and a pie dish.
In a bowl mix together pecans, 1 tbsp honey, 1 tbsp pure maple syrup, and 1 tsp cinnamon. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for approximately 10 minutes. While the pecans are cooking it is time to make your graham cracker crust-crush a box of gluten free graham crackers with a rolling pin. Measure out 2 cups-add 5 tbsp of melted unsalted butter to the pie pan with the graham crackers and start molding your pie crust. Once the pecans have been cooked and cooled combine them in a bowl with pureed dates, the chia seed mixture, 1 tbsp melted butter, vanilla extract, salt, cinnamon, remaining honey, and maple syrup. Sprinkle some pecans on top of the pie before baking. Bake for 15-20 minutes or until golden brown. Enjoy!