For the pastry:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.
Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish).
You can use a fork or your fingers to create a pretty pattern around the edge if you like.
For the filling:
Drain the dates and place in a food processor or blender with the almond butter, almond milk, vanilla, salt (and brandy if using).
Blend until completely smooth, mixing it around a couple of times if necessary.
Transfer the filling into the pie crust.
Press the roughly chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface of the filling is completely covered with pecan nuts.
Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
Leave to cool completely before cutting, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
