Blitz the almonds and salt and sprinkle a little into your pie dish (I use a loose-bottomed cake tin so that it can be lifted out and keeps its shape well.
Add the dates to the remaining mixture and blitz again until the dates are very small and the texture is crumbly but sticky.
Sprinkle all of the mixture into the pie dish and press into the base and up the sides so that it sticks together.
Chill this in the fridge while making the filling.
Filling
Place all of the ingredients except for the pecans into a food processor and blend until well combined.