Butterscotch Pie

Servings: 4

1/2 cup Cashews, raw
1 1/2 cups Dates, chopped
3/4 teaspoon salt
1 teaspoon Butterscotch extract
3 cups water
4 1/2 Tablespoons cornstarch

1. Blend first four ingredients. Gradually blend in water blending thoroughly. Blend in cornstarch.
2. Thicken over heat beating with wire whisk constantly until color starts to darken.
3. Pour into pre-baked pie crust (coconut, granola or regular crust). While filling is still hot top with carob chips and pecans. Chill until filling is set (overnight is best).