Pour berries into bowl and set aside to thaw slightly.

In the bowl of your food processor, process 3 cups of pecans with cinnamon and vanilla.

Continue to process while adding small amounts of the dates. Then place in a bowl and add remaining 1.5 cups pecans - mix together with hands.

Press the crust into your pan, setting aside 1.5 cups of the crust mixture for the topping.

Combine mango and berries and place over top of bottom crust.

Drizzle with agave syrup (approx 1-3 tbsp).

Sprinkle remaining pecan mixture overtop of berries/mango/agave.

Allow to chill in fridge for 1 night.

Cut and serve topped with vanilla yogurt (optional).

Enjoy!