Preheat oven to 350 F.

Add all crust ingredients to a food processor and pulse until nuts resemble a coarse meal.

The mixture should stick together in a ball if squeezed in your palm. If failing to stick together, add in another 2 dates and pulse.  Repeat if needed.

NOTE: If crust mixture balls up while pulsing, stop the processor and pull apart the ball with a fork.

Line an 9" circular pan with parchment paper.

Pour crust ingredients into the pan.

Using the palm of your hands, press crust mixture down until all edges and center are evenly pressed and no bare spots remain on the bottom of the pan.

Bake crust in preheated oven for 10-12 minutes.

Place all filling ingredients in food processor.

Blend until silky smooth scraping down sides of food processor once or twice.

Pour filling into pan on top of the prepared and cooled crust.

Bake at 350 F for 1 hour, or until middle of pie is set.

Let cool completely, then transfer to fridge for at least 4 hours to set.

Place coconut sugar, water and salt in a saucepan over medium heat.

Stir with a wooden spoon for 1 to 2 minutes until sugar starts to dissolve.

Add pecans, and stir to coat with the glaze.

Continue stirring for an additional 3 minutes.

Immediately remove pecans from pan, spreading them out onto parchment paper.

Cool completely. 

When ready to serve the pie, break candied pecans onto the pie.

Serve and enjoy!

NOTE:  Sugar and nuts have the tendency to burn very easily when over heat.  It is important to continue stirring, and adjust heat or remove pan from burner if you see or smell any burning.  You've got this!