Put the almond meal, and maple syrup in a large bowl and mix well. The consistency should be sticky when ready.
Remove and transfer to a 9” pie tin. Using a spatula, press the mixture evenly into the sides and bottom of the pie. Set aside.
Add the pecans to the food processor and mix until there are no large chunks left. Add the coconut milk and blend again. Add the raisins and cinnamon and blend until smooth.
Remove the filling from the food processor and pour into the pie crust. Use a spatula again to smooth it out evenly. Garnish with pecans and chill in the refrigerator to set for an hour. Can also be served frozen.
This recipe was shared by Jessica Milan, creator of Lookbook Cookbook food blog: you can find the original recipe here.