Succulent Nut Date Cake

Succulent Nut date cake
Crust:

• 2 large coconut crusted Co-op dates
  
• ~30 pistachios (shelled)
• About 1/2 cup pecans
• 1/3 cup vegan nut butter
• Mix in a food processor and pat into the bottom of two pie pans
  

Filling:

• Slow boil ~2 cups of cashews until the nuts are plump and soft
  
• Place the nuts in the food processor and add the juice if 2 lemons or limes
  
• Add 3 or so teaspoons of vanilla
• ~1/3 cup or so if bourbon barrel aged maple syrup
• 3 coconut crusted dates
• 1/3 cup coconut MCT oil
• 1 can full fat coconut milk
• 2 eggs
  

Pour filling on top of crust and place as many pecans as desired on top
Bake on 350 degrees for ~25 minutes or until edges start to pull away from pan