Preheat the oven to 350*.
For the crust: Blend the cashews in a high-powered blender until they begin to turn to powder.
Add 2 tbsp butter, egg, and dash of salt and continue blending until a dough forms.
Scrape dough into a mixing bowl and add a tbsp of coconut flour. Let sit for five minutes while you begin to make the filling.
For the filling: Remove pits from dates and put them in a high-powered blender or food processor with the water. Blend until a smooth paste forms.
Scrape date paste into a mixing bowl and add the remaining filling ingredients. Combine well.
Grease a 9" pie plate with butter and press the crust dough into the pie plate, making sure the thickness is even all around and pressing the dough up the sides.
Pour the filling into the crust and smooth with a rubber spatula.
Spread the pecan halves over the filling evenly.
Bake for 25 minutes, then removed and let cool before cutting and serving.