Chocolate and Cinnamon Pecan Pie

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.

Raw Smoothie Breakfast Bowl

This week is a big week for me at school so I need a proper breakfast to set me up for the day everyday this week! Not difficult as I love breakfast. I could eat breakfast meals all day. This little gem is a nana-icecream base with my own Chocolate Nut Spread and a pot of coyo added in. If you do not have any raw chocolate spread, and don't feel like making any (although I urge you to do so as it mouthgasmic), then simply substitute for 1 table spoon of almond butter and 1-2 teaspoons of raw cacao powder. I hope you love this as much as I do. I nearly made another batch but managed to resist. Just.

For 1 portion you will need:

1 frozen banana

1 handful of blueberries plus some for the top

1 tbsp of raw chocolate spread (or 1 tbsp almond butter, 1 tsp raw cacao powder)

1 pot of natural coyo

few almonds for the top

sprinkle of cocoa nibs

pinch of shredded coconut

Peel your banana and pop into a blender along with the coyo, chocolate spread and a handful of blueberries. If you are using cacao powder make sure you add it on top of the coyo so that it doesn't get stuck at the bottom. Blend until it is smooth and creamy. Pour into a pretty bowl to make your breakfast even more enjoyable! 

Top with the remaining blueberries, almonds, coconut and cocoa nibs. Prepare for a little rave in our mouth. 

Raw Chocolate Truffle Almond Tart

Like many of you I have been embarking on a fresh start to 2015 and gave up gluten, alcohol and refined sugar in the hopes I would be reborn into a new 'me'. In some ways this has happened, although not in some miraculous I-now-have-a-six-pack-and-am-living-in-a-grass-hut-making-my-own-clothes way (which is a brilliant way of life and I am totally envious), but I do feel 100 times better than I did in the run up to New Year. Being a teacher, there are always children bringing in all sorts of bugs and coughs and sneezes so we are bound to get ill. However, I felt that the entire Autumn term I was barely getting over one illness before something else hit me. I was exhausted (as I have been most of my adolescent and adult life - my boyfriend was always telling me to 'get it checked out'). I had blood tests but they seemed normal and my blood pressure, although fairly low, was considered healthy. I have often suffered with a sudden plummeting of blood sugar resulting in cold sweats, shaking and dizziness, sometimes fainting. In the last 3 weeks I have only had one such 'episode' which was in the supermarket after having been to the gym and not having had time for breakfast - silly me. I have been dabbling in the gluten free world off and on for a couple of years but never really stuck to it. This year is different, I can feel it in my bones! I am really trying to avoid refined sugars and gluten as much as I can (with the exception of when others cook for me as I don't want to be THAT person just yet). I can feel my energy levels up and I am not constantly hungry, tired and bloated.

                            

My biggest inspiration has come from an old friend who has an amazing blog called 'Paleo with Mrs P'. She converted to this way of eating for a pre-wedding diet but it has transformed her health and well-being and the recipes she posts are truly wonderful - she's an incredible photographer too! I have been following her recipes for the last three weeks and this weekend I tried out my own recipe to see how it went. My friend was having a few of us over for supper and we offered to bring puddings. Enter the Raw Dark Chocolate Tart! Another guest made an amazing cake made from pistachios, carrot and hazelnuts which I must admit I had a sneaky morsel from even though it contained refined sugar....it was heavenly - watch this space for a recipe soon. Anyway...back to the tart...the original recipe is taken from 'Bareroot Girl' but I have altered some of the ingredients and method to my tastes. It is so deliciously chocolatey and delicious without a smidge of gluten, dairy or refined sugar near it. Most of the guests thought it was really tasty (it didn't go down well with one of the children!), with some not believing me when I said there was no dairy in it at all. For those used to a sweeter pud this is probably not for you but for the chocoholics it is a must. It has a smooth truffle-like texture in the middle and a nutty, crunchy base. The different flavours hit you at intervals and are quite spectacular. This is definitely a new favourite of mine and one I will be making again and again and again.....and again. 

No oven required, simple ingredients

You will need:

9inch/23cm loose bottomed tart tin

food processor

blender (if making your own date paste)

For the base:

1.5 cups almond flour

half cup raw cocoa nibs (I use naturya)

3 medjool dates, roughly chopped

1/4 cup coconut oil, melted

pinch salt

For the filling:

1 cup coconut oil

1 cup full fat coconut milk (from a can)

1 cup date paste (see below)

1 cup raw cacao powder (I used The Raw Chocolate Company's)

1 tsp good quality vanilla extract

For the date paste - this yields 2 cups:

15 dates, chopped 

1 1/2 cups chilled water

Soak the dates in hot water for 10 minutes then drain and put into the blender with the chilled water for 1-2 minutes until smooth. This will produce quite a runny paste but you can add less water if you want a spreadable consistency.

To make the base put all the ingredients into a food processor and pulse for 30 seconds to roughly break up the nibs. Then blend for 1 minute until the mixture sticks together when pinched. The mixture will still be quite chunky but should be all mixed.

Tip the mixture into your tin and press it down and around to cover the base and sides. Don't worry if it doesn't quite reach the top of the sides of the tin, but make sure it is firmly pressed into the edges and sides. Pop this into the fridge for 15 minutes to firm up.

To make the filling put all the ingredients in the order shown into a food processor. It s important that you do it like this because if the cacao is at the bottom it will not mix properly. 

Mix for 1-2 minutes until it is smooth and glossy.

Pour into the chilled case, smooth the top with a warm palette knife and pop back into the fridge for at least 1 hour before serving.

You will need to bring it out of the fridge about 10 minutes before serving so that the oils melt slightly and you can gently push the bottom through. Scatter the top with berries of your choice, I chose raspberries as I think there is no better union than chocolate and these little berries of delight. 

Cut into slices and serve immediately. This tart should be covered and kept in the fridge and will keep (if you can restrain yourself) for up to a week. 

Enjoy every flavour hit and bathe in the pleasure and knowledge that it is doing you oh so much good. 

Empty plates, happy faces!