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.

Mini pecan and chocolate pies

I must confess that I used to be quite snobby about pecan pie. It was only when I was requested to make one a couple of years ago that I even tasted one. And fell in love. These mini pies are originally from a recipe from a magzine cutting which is now covered in splaters and rather sticky. I have adapted the original recipe from Hannah Miles slightly and they are great favourites with everyone. They are nice little gifts to take to dinner parties or a night in with the girls and some bubbles. If you don't like pecans, macadamia nuts work well, or indeed any other nut. These tarts dissappear surprisingly quickly.

You'll need:
two 12 hole muffin tin, well greased with butter
a 6 cm cutter

For the pastry:
110g plain flour, plus a little for dusting
60g butter
2 and a half tbsp soft brown sugar
1 egg yolk

For the filling:
100g pecans
24 pecan halves to top the tarts
75g golden caster sugar
75g soft dark brown sugar
a small bag of plain chocolate chips
1 tsp cinnamon
1 tsp vanilla extract
40g butter3 tbsp golden syrup
1 egg and 1 egg yolk, beaten together

Start by making the pastry. Sift the flour into a mixing bowl and rub in the butter with your fingers. Add the brown sugar and egg yolk and mix together to form a soft dough. Add a little cold water if it is too dry. Wrap the dough in cling film and pop it in the fridge for an hour. Preheat the oven to 180 degress c for fan assisted ovens.

To make the filling, finiley chop or blitz your pecans in a food processor. Gently heat both sugars, cinnamon, vanilla, butter and syrup until the sugar has dissolved. Let this cool for 10 minutes then beat in the egg and egg yolk. Put this to one side.

Get your dough out of the fridge and lightly flour a clean surface. Roll out your pastry to about 3mm thick. Cut out 24 rounds and press one into each hole of the muffin tins.

Fill each case with 3 or 4 chocolate chips and some chopped pecans. Pour some syrup over the top of each tart making sure to keep about a third back for glazing at the end. Top each pie with a pecan half.

Bake in the oven for 12-15 minutes until the filling is set. Take the pies out of the tin whilst still warm. Be careful here as the pastry will be very fragile. Put them onto a wire rack, heat the reserved syrup and brush over the pies. Serve them warm or cold on their own or with a scoop of vanilla ice cream. Just heaven.