Preheat oven to 350F.

Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.

Process for a few seconds to combine and chop the pecans a bit.

Add the ghee, almond butter, and vanilla.

Process again to combine. If needed, scrape down the sides and process for another couple seconds.

If the crust batter doesn’t ball up, add 2 tablespoons of water and process again until things start to stick together.

Set aside.

Pour the water and coconut sugar into a saucepan and bring to a boil.

Add 2 cups of the raspberries and chia seeds and continue to boil for another 5 – 7 minutes until the raspberries reduce and the filling becomes syrupy.

Press the crumble into the bottom of your pie pan.

You may need damp hands, but press it into the bottom and up the sides.

Pour the raspberry filling into the center.

Line the additional whole raspberries on top and bake for 20 minutes.

Allow to cool for at least 20 minutes before removing from the pie pan and cutting into it.