1) Crust
In a food processor chop almonds and add in the dates pulse chop until dates and almonds are semi fine but still crumbly. If you over-process you will get dough.
Pour crumbs into a Pyrex or ceramic quiche pan 9" or so.
press down evenly to make a crust

2) Blend all ingredients for the filling until nice and smooth... no chunks :)
Pour onto the crust and allow to set for 1/2 an hour or so until firm. You will need to be able to spread the date paste on top.

3) Prepare the date paste by placing the soaked dates in the food processor and adding the soak water until you get a smooth paste the consistency of frosting, add the sea salt. Spread mixture with a spatula on top of the set (cold) cheesecake.

4) Staring from the middle make a flower pattern with the pecan halves. keep adding more "petals" all around so you have an even and circular design from the nuts on top of the caramel layer.

5) Last step, mix the chocolate, agave, and coconut oil in a small bowl and drizzle over the pecan layer evenly (I did sort of a spiral)
Place in the freezer to set.

I like to cut the pie after it's set but before it's frozen and keep it in the freezer, that way I don't eat the whole thing. Take out individual pieces and either eat it frozen or let it sit out 15 min to half hour before serving.