Salted Caramel Pecan Fudge Pie
Crust:
2 Cups pecans
1 Cup pitted dates
2 tsp cocoa
1/2 tsp salt
1 tsp vanilla
In food processor or super blender combine these items until they stick together in a doughlike clump. If too sticky to handle add a little more cocoa and a few more pecans. If not sticky enough add a few more dates. Press the mixture into a large (greased) pie pan or the bottom of two greased tart pans. If your mixture is a little weepy, just soak up the extra juice with a paper towel, I had to blot mine.
Filling
1 2/3 cups dark chocolate chips (melted)
1 pkg silken tofu (Mori Nu 12.3 oz, I used firm)
1 1/2 TBSP cocoa
1/8 tsp salt
2 TBSP agave nectar
1 tsp vanilla
1 TBSP non-dairy milk.
Mix all together all ingredients except melted chocolate. When completely mixed add the chocolate and combine until uniformly chocolate. Spoon mixture into pie shell or tart pans. Place in refrigerator.
Salted Caramel Pecan Topping
2 TBSP Earth Balance
3 TBSP brown sugar
1 tsp vanilla
1 Cup chopped pecans (toasted are nice)
1.5 tsp cocoa powder
3 pinches of salt (about 1/16 to 1/8 teaspoon)
Melt Earth Balance, add brown sugar and heat til it bubbles and comes together, stirring constantly, turn heat down and simmer for about a minute. Add the remainder of the ingredients. Drop randomly onto the pie.
Keep refrigerated. (If you don't eat it in one sitting.)This is delicious. Totally. Every omnivore who tried it loved it, so it's not just for those freaky Vegan tastebuds.
