Once we start celebrating we can’t stop! Hubby and I haven’t been on a date just in so long. And now we get two nights in a row. Following on the heels of last nights date-night-out, tonight was date-night-in. We shipped the kids off to Granny’s house so that we could pop a bottle of champagne and enjoy a scrumptious dessert and quietly spend time together. Isn’t it bad when you hope each other wants to just skip the date and catch up on some sleep? Ha ha.
I really wanted to try out this recipe that I found because hubby loves Pecan Pie and he loves chocolate, so when I found this Chocolate Pecan Pudding Pie recipe I knew I would have to spoil him with it one day soon. I was so nervous because I substituted the heck out of it, but it turned out SO WELL. It is a not-too-rich, not-too-sweet creamy delectable delight. The dessert takes some time, but it is definitely worth it. It probably wouldn’t have been so bad if I had planned ahead and made it the day before I was going to serve it. I hope you enjoy it as much as we did.
- 1 C almonds
- 1 C chopped pecans
- 1/2 C whole wheat flour
- sea salt
- 1/2 C unsweetened cocount
- 18 dried dates, pitted and chopped (or 8 large dates)
- 1/4 C coconut milk
- 3/4 C milk
- 1/4 C whole wheat flour
- 1/2 ripe banana
- 3/4 C dark chocolate chips (I bouht Giradhelli 60% semisweet chocolate)
- 1/2 C maple syrup
- 1 tsp vanilla
- 1/2 C coconut milk
- 1 C chopped pecans
- 1/2 C unsweetened coconut
- Mint leaves, for garnish
For the Crust
- Preheat oven to 325 F
- Combine the almonds, pecans, flour and a dash of salt in a blender and grind to a fine meal. Transfer to a large bowl and add the coconut.
- Combine the dates and coconut milk in a food processor and process until the dates begin to soften and become a gooey mass, about 1 minute.
- Add dry ingredients into the food processor with the dates and mix until it will hold together when squeezed.
- Transfer to a 9″ pie pan (mine made more so I ended up with a 9″ pan full and a small 6″ pan full too). Press the nut meal into the bottom and sides of the pan. With a fork prick several holes into the bottom of the crust. Set aside.
For the Filling
- In a blender combine the milk and flour and mix thoroughtly. Add the banana and puree. Set aside.
- In the top of a double boiler over simmerin water, melt the chocolate chips (if your stove has a special warmin burner that slow low heat can work for melting chocolate too).
- In a large bowl, combine milk mixture, maple syrup, vanilla, coconut milk, pecans, and coconut. Add in the melted chocolate. Mix well.
- Pour the filling into the crust and spread evenly.
- Place the pie on a cookie sheet and cover with aluminum foil and back for about 35 minutes, until filling is firm.
- Remove from oven and cool for 30 minutes. Ten refrierate for at least 2 hours before servin.
- Garnish each slice with a few mint leaves.
- Enjoy with someone you love.
(adapted from Grub: Ideas for an Urban Organic Kitchen)