|10 min||0 min||6|
|3 cup||Pecans (dry for crust)|
|1 pod||Vanilla bean (scraped for crust)|
|3/4 tsp||Sea salt (for crust)|
|3/4 cup pitted||Dates (for crust)|
|3/4 cup pitted||Dates (for syrup)|
|3 tbsp||Coconut oil (for syrup)|
|1/2 pod||Vanilla bean (for syrup)|
|2/3 cup||Water, filtered (for syrup as needed)|
|4 mango||Mango (ripe, peeled, seeded, sliced)|
To make crust, process pecans, vanilla bean, and salt into a powder in your food processor. Add 3/4 cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish and set aside. Don't bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.
To make syrup, process 3/4 cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside.
To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust.
To serve, top with remaining half of the crust.
Will keep in the fridge for two days.