Ingredients

Method

1. 1

   Preheat the oven to 350°F (175°C). Add the honey cinnamon sweet thins to a food processor and pulse until ground into crumbs.

2. 2

   Add the coconut sugar, salt, melted butter, and orange zest to the food processor. Pulse a few more times until the mixture is well combined.

3. 3

   Transfer the crumb mixture to a 9-inch pie dish. Use the bottom of a measuring cup to press the mixture firmly and evenly into the bottom and up the sides of the dish to form the crust.

4. 4

   Bake for 12 to 15 minutes. Once baked, set the crust aside to cool completely.

5. 5

   Place the pitted dates in a heatproof bowl. Pour a few cups of boiling water over them, cover the bowl, and let them soak for 15 minutes to soften.

6. 6

   Drain the softened dates and add them to a food processor along with the salt and coconut sugar. Blend until a smooth paste forms, scraping down the sides as needed.

7. 7

   Add the heavy cream to the food processor and blend again until fully combined and the caramel is silky.

8. 8

   Spread 1 cup of the prepared date caramel evenly over the bottom of the cooled pie crust. Reserve the remaining caramel for the filling.

9. 9

   In a large bowl, combine the remaining date caramel, cream cheese, coconut sugar, vanilla extract, orange zest, 1/4 cup of heavy cream, and salt. Stir with a spatula until smooth and well combined.

10. 10

    In a separate bowl, whip the remaining 1 cup of heavy cream until it forms soft peaks. Gently fold the whipped cream into the date caramel and cream cheese mixture until just combined, creating a light and fluffy filling.

11. 11

    Spoon the date whipped cream filling over the caramel layer in the pie crust. Use an offset spatula to spread it evenly. Garnish with additional orange zest and a sprinkle of flaky salt.

12. 12

    Chill the pie in the refrigerator for at least 3 hours to allow it to set. Once chilled, slice and serve.