*If you don't have a dehydrator you can either soak and sun dry your nuts or just use dry nuts. Don't use soaked nuts!
Blitz nuts for crust in food processor until almost powdered.
Add dates and remaining ingredients and blitz until it sticks between your fingers.
Wipe down Deep 10” Pie Tin with coconut oil and press crust into it. It will go about about 2/3 of the way up the side of the tin.
Blend Dates and Date Soaking Water.
Add Coconut Oil, Coconut Water and Melted Cacao Butter and blend until incorporated. Oils can separate if over-blended, especially in thick mixtures like this so it's important to incorporate them well when the mixture is thin.
Add remaining ingredients except soaked and dehydrated pecans and blend until smooth.
Pour half filling into crust then put 1 ¼ cup of the dry pecans into the filling.
Pour remaining filling into crust. Garnish with remaining pecans and Cacao nibs.
Let set in freezer for 2-4 hours or fridge for 4-8 hours