3 c Pecans
1 c Dates, pitted and decrowned
2 c Cacao powder
2 c Agave
1 c Coconut Oil
Place the pecans into food processor and run on high until a fine powder. Add in the dates 2 at a a time until well blended. Press crust evenly into 8" drop bottom pie pan lined with parchment paper.
Place cacao and agave into large mixing bowl and mix with electric batter mixer on until smooth. Slowly add in coconut oil and mix until smooth. Pour filling into pie pan and chill for two hours. Voila!
Serves 8 and will keep in fridge for about a week.
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