On Saturday I bumped into a few friends in the gym and an impromptu supper was formed for the following evening. We all decided to bring a dish or two and so we bid each other farewell and went our separate ways. Mad Ellie had run to the gym - 7 miles - done the pump class then cycled home again. Very Mad Ellie!
Ellie had mad three amazing curries, onion bhajis, jasmine rice, minty yoghurt, curried potatoes and the list goes on. My friend Milla had brought her delicious lentil dahl and the best spinach saag aloo I have ever had. Lots of other people brought scrummy things and soon the table was groaning with a feast. After first, second and third helpings (guilty - the fish curry was mouthgasmic) it was time to clear away and start again on the puddings. Cue yet more delicious platefuls with about 7 or 8 different things to choose from. It really was a spectacular sight!
I decided to make this pie as I thought it would go down well with those not accustomed to sugar or dairy free options. The base is a variation of the one I use for my Raw Chocolate Truffle tart and is a really excellent tart or pie case. I cannot tell you how amazingly delicious this is. I am always quite nervous feeding 'clean' puddings to other people as I never know what they will make of them. Some were sceptical pre-tasting but the response was truly overwhelming. Everyone who tried it said it was delicious and were intrigued as to how to make the gooey middle and the crumbly pastry-like base, One girl said it was the best pudding that night - there were a fair few wonderful creations so I was very pleased to hear that. I managed to sneak the last piece home and this morning I had it for breakfast outside in the glorious Spring sunshine. There was a cheeky little whippet who tried to get in on the action but I was not going to let anyone near my last segment of food heaven.
You will need:
A loose bottomed tart tin
a food processor
For the base:
11/2 cups (175g) ground almonds
1/4 cup (25g) cocoa nibs
1/4 cup (25g) broken up pecans
3 medjool dates, roughly chopped
1/4 cup (80ml) melted coconut oil
2 tsp cinnamon
For the middle:
1 cup (125g) pecans
1/4 cup (80ml) water
1 jar (170g) smooth almond butter
12 medjool dates, finely chopped
4 tbsp pure maple syrup
2 heaped tsp raw cacao powder
For the topping:
2 tbsp pure maple syrup
1 tsp cinnamon
1 cup (125g) pecan halves
First make the base. Measure out all the ingredients and add them to the food processor. Pulse for 30 seconds to break up the nibs and pecans. Then blend for a further minute until the mixture sticks together when pinched.
Tip the mixture out into your tin. Using your finger tips press the mixture evenly and firmly in and around the tin. Pop this into the fridge for at least 15 minutes until you are ready to assemble the pie.
Next, make the middle. Tip the pecans into the food processor and whizz until just between the flour and butter stage, then spoon n the nut butter and blend. Add your maple syrup, cacao powder and chopped dates and blend, gradually adding the water a little at a time. You want the texture to be spreadable but not sloppy.
When you have the desired consistency, scrape into a bowl and pop this into the fridge until you are ready to put it all together. (Have a sneaky teaspoonful of this glorious gooeyness whilst you think about life).
To make the topping, pre-heat your oven to 180 degrees C. Line a small baking tray and scatter your pecans. Sprinkle the cnnamon over the top and drizzle the maple syrup. Place into the oven for 3 minutes, stir and coat them with the sauce and pop back in for a further 2 minutes - be careful not to burn your nuts!! Whn ready take out of the oven, coat again and take off the baking sheet.
To assemble, spread the middle evenly into your tart case with a palette knife. Add the glazed pecans in any way you like. Pop back into the ridge for 1 hour or until you are ready to serve. Take it out of the fridge about 10-15 minutes before serving to your lucky guests or just for you for breakfast...lunch...and supper.
The pudding feast!
Having my heavenly breakfast amongst the bluebells.
A hopeful whippet trying his best 'look-how-beautiful-I-am-surely-that-deserves-a-taste-of-whatever-is-going-on-up-there' face. Try harder next time.
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