Servings: 6-8

Ingredients:

• 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!