If the dates are dry start by soaking them in some hot water while you prepare the crust.
Combine the ingredients for the crust and work the dough until it's firm. This will take a few minutes.
Wrap the dough in cling film and let it rest in the fridge while you prepare the filling.
Add dates, sea salt and water (start by adding 1 1/2 dl water and then adding more if needed to get the right texture) in a high speed blender and mix until you have a smooth carmel sauce.
Preheat the oven to 175 degrees Celsius.
Take the dough out of the fridge.
Place the dough on a parchment paper and roll out to a thin layer that will fit your pie pan. (You can also put it between two parchment papers to make it easier to roll out).
Greese the pie pan with vegan butter.
Add the crust to the pie pan, making sure it sits well on the edges so that the dough doesnt roll down.
Add the carmel sauce filling to the pie pan.
Arrange pecan nuts on top.
Bake in the oven for 25-30 minutes.