2/3 cup dairy-free butter* or coconut oil (butter or oil should be solid)
5–6 tablespoons ice cold water
1 cup pitted dates
1/2 cup unsweetened non-dairy milk
1 cup coconut sugar
1/2 cup maple syrup
1/2 tablespoon blackstrap molasses (optional)
1 tablespoon flax meal
1 tablespoon tapioca and arrowroot starch
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups pecan halves
Preheat oven to 400F. Lightly grease a pie pan.
In a large bowl, add flour. Add dairy-free butter; using a pastry blender or fork, cut butter into small pieces and incorporate into the flour. The mixture should look like coarse, wet sand.
Slowly add water 1 tablespoon at a time, stirring, until a dough forms. Dump dough onto a floured surface; knead until a smooth dough forms. Using a rolling pin, roll dough in a circular shape about 1/4-inch thick. Carefully place dough into the pie pan; cut off excess dough. Use a fork to decorate the edges of the dough.
Add pitted dates and non-dairy milk to a blender. Blend until smooth.
Warm a medium saucepan over medium-low heat. Add date mixture, coconut sugar, maple syrup and molasses, stirring constantly. Cook for 10-15 minutes, until the mixture begins to thicken. Add flax meal, tapioca starch, vanilla, cinnamon and salt; stir. Cook for 5-10 more minutes, stirring constantly.
Chop 1 cup of the pecan halves. Add the chopped pecans to the sugar mixture; stir to combine.
Pour the mixture over the pie crust. Arrange remaining 1/2 cup pecan halves on top of the filling.
Bake for 35-40 minutes, until the edge of the crust is golden.
Let sit for 10-15 minutes until the filling has hardened a bit.