Chocolate Pecan Pie

To make the crust, place the almonds and coconut flakes in the food processor fitted with the "S" blade and process until coarsely ground. Add the dates and process until the mixture looks like a fine and grainy texture and begins to stick together. Don’t overprocess. Transfer the mixture to a 9-inch (23 cm) deep-hinge mold, spread it out and squeeze it with your fingers or a spatula (if too sticky).
To make the garnish, cut ¼ cup pecans and set aside. Place the remaining nuts and coconut in the food processor fitted with the "S" blade and process until a granular consistency. Add the dates and process until the mixture sticks together. Add the cocoa, vanilla and optional rum and process until well blended. Transfer to the bottom of the pie and press firmly. Decorate with pecans on top.