In a food processor with a steel blade, put oats, pressed dates, salt and date syrup and blend until a uniform, slightly sticky mixture is obtained. If the mixture is too soft - add a little more oats. If the mixture is too crumbly - add a little water.
Transfer the mixture to the pie pan and press it tightly to the sides and base to form a crust.
Cool the crust in the freezer for about an hour.
In a food processor, grind pecan nuts, peanut butter, date syrup and water to a uniform mixture in a very creamy, thick texture.
Pour the cream over the crust and straighten the top.
Arrange pecans in the upper part densely.
Cool in the refrigerator for 3-4 hours for stabilization.
Before serving, brush the pecans with a little date syrup to add some sweetness.
Instead of pecans, you can use any type of nuts that you like in the same quantities.
Keep the pie in a closed container in the refrigerator for up to 6 days.
It is recommended to use pressed dates when it is cold from the refrigerator, so it is very convenient to cut and work with.
It’s important to use natural date syrup with no added sugar for best results.