CHOCOLATE PECAN PIE
In honor of the Kentucky Derby I made this spectacular pie. It was surprisingly easy to make. There's no rule that you have to have Derby Pie on Derby Day which is full of unhealthy ingredients like butter, eggs and refined flour/sugar. Give this pie a try for any special occasion.
The recipe is by Lauren at “Flora & Vino” blog: Vegan Dark Chocolate Pecan Pie
Here's a few videos regarding nuts. The first video is by Jeff Novick RD who explains data regarding nut consumption and diabetes. Nuts are a beneficial replacement for processed grains, junk food and meats. Dr. McDougall's video is very short and he is very clear about his stance against regular consumption of nuts. Dr. Greger's video shows data regarding the benefit of walnuts and pecans against cancer cells.
CHOCOLATE PECAN PIE
Ingredients
Crust
1 1/2 cups chopped pecans (I measured the pecan halves/pieces and did not chop beforehand)
1 cup unsweetened shredded coconut
8–10 pitted Medjool dates (I used 12)
Pecan Pie Filling
12 pitted Medjool dates (1 packed cup)
1 1/4 cup unsweetened almond milk (I reduced by 2 TBSP and added instead 2 TBSP bourbon)
3 Tablespoons arrowroot powder
2 cups pecan halves, divided
1 cup Hu Kitchen Dark Chocolate Baking Gems+ more on top (I used what I had on hand which was dark chocolate chunks for the filling and a bit of dark chocolate chips on top)
I also added 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F with rack in center. Line a pie pan with parchment paper.
Combine all crust ingredients in a food processor until you have small pieces and it sticks together well when squeezed between your fingers.
Empty the crust ingredients into the prepared pie pan. Press the crust mixture firmly onto the bottom and up on the sides of the pan with your fingers to create the crust. Set aside.
To a high speed blender add the dates, almond milk, and arrowroot powder (and if using also add the vanilla and bourbon). Blend until smooth and creamy, scraping down the sides as needed.
Add 1 cup of the pecan halves and pulse several times to roughly chop them. Fold in the dark chocolate. (Since I had chocolate chunks I added them at the same time as the pecans so they would get roughly chopped. If you use chocolate chips, fold them in using a spatula. I typically only buy 70% dark chocolate chips but my husband found the 60% dark chunks on clearance and they were expiring.)
Spread the filling into the pie crust in an even layer. Place the remaining pecans and a small amount of dark chocolate pieces on top and press them in lightly.
Bake for 30-35 minutes or until the pecans on top are golden brown. If the crust gets done before the center of the pie, cover the crust with foil.
Remove pie from the oven and allow to cool completely before slicing. For the best results, transfer pie to the fridge to cool overnight and slice and serve the following day. (I let it cool on the counter then placed in fridge then briefly in freezer so my husband could bring it to a Derby party that day.)
