For the crust:

  • 3 cups pecans (soaked overnight and then dehydrated 18 hours)
  • 1 cup pitted dates
  • sprinkle of cinnamon

In a food processor, process pecans until crumbly. Add dates and cinnamon and process until “dough” forms into a ball. Pat into 9 inch pie plate and set aside.

For the pie filling:

  • 3 chopped peaches PLUS 4 sliced peaches
  • cup fresh lemon juice
  • cup raw agave *
  • tsp cinnamon
  • 1 tsp vanilla extract
  • 2 TBSP psyllium powder * (for thickener)

Thinly slice 4 peaches and set aside in mixing bowl. Blend 3 of the peaches with remaining ingredients, leaving the psyllium powder for last. Add blended mixture to the bowl of thinly sliced peaches and mix well together. Pour into pie crust and refrigerate 2 hours before serving.

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