Thursday, December 4, 2008

Here is a new recipe we tried out at Thanksgiving. Unfortunately we baked it last minute and didn't get to refrigerate it. However, the next day, it was fabulous. It's vegan if you use dairy-free chocolate chips, sugar-free, and can be gluten-free as well. Everyone can eat it!

Chocolate-Pecan Pudding Pie with Nut Crust
adapted from Bryant Terry’s recipe at http://www.theroot.com/id/48938

Crust:
1 cup almonds
1 cup pecans
1/2 cup whole wheat pastry flour or gluten-free flour
1/8 teaspoon fine sea salt
1/2 cup dry unsweetened coconut
8 large dates, pitted and chopped
1/4 cup coconut oil

· Preheat oven to 325°F.
· Combine the almonds, pecans, flour and salt in a food processor with a fitted metal blade, and grind to a fine meal. Transfer to a large mixing bowl and add the coconut. Place the dates and coconut oil in the food processor and mix until the dates form into a gooey mass, about 1 minute. Add the dry ingredients back into the food processor and process until all ingredients are mixed well and starts to form into dough.
· Transfer the dough to a 9-inch pie tin. With clean hands, knead for a minute or so to ensure that the oil is evenly distributed. Press the dough into the pan, making sure that the bottom, sides and rim are covered. (The sides should be slightly thicker than the rest of the tin.) With a fork, prick several holes into the bottom of the crust. Set aside.

For the filling:
3/4 cup soy milk
1/4 cup arrowroot
1/2 banana
3/4 cup chocolate chips
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup coconut oil
1 1/2 cups pecans, chopped
1/2 cup dry unsweetened coconut

· In a blender, combine the soy milk and arrowroot and purée for 30 seconds. Add the banana and purée for 15 seconds. Set aside.
· Place a mixing bowl over a small pot of simmering water to melt the chocolate chips and coconut oil (solid under 76 degrees). Pour in the blender contents, maple syrup, vanilla, pecans and coconut. Mix well. Scrape into the crust with a rubber spatula and spread evenly.
· Place the pie on a cookie sheet. Bake for 25-30 minutes, until filling jiggles only slightly. Cool, then refrigerate at least two hours.

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