7 Dec 2012

chia caramel pecan pie with cinnamon chocolate sauce



I am so proud of myself. Today I - Emily von Euw - woke up, wide-eyed and ready to use my noggin' - at 7:30 AM. I have not risen so early in approximately a year or so. Oh, stop that applause now, that's enough. Why in the world did I break from my slumber so early? To write a final exam. I think I did well. Now we will move on to more important matters...

Pie.

This pie actually began as butter tarts. In my effort to rawify all the holiday food favourites, I remembered a Canadian Christmas classic: butter tarts. As you may be able to guess by the name, they aren't the healthiest thing you can put in your stomach. They are pretty much white flour, sugar, butter, raisins, more butter and more sugar. Time for me to step up to the plate and see what I can do (I like to pretend I'm a superhero.) 


The idea was to make a basic raw crust, then make a raisin caramel filling and add in whole raisins. I was going to make them all cute little individual tarts like the real thing, but then I got lazy. I didn't feel like shaping out as many tarts as I had made crust for so I decided to make a giant butter tart instead. Then I saw some pecans and I'm like "Hey! If I throw pecans on top of this baby, I can call it a pecan pie and no one will know! HAH!" Except I just told you.. So there goes that plan. This pie is a deceitful liar that can't be trusted - just eaten mercilessly. 

The filling ended up being a caramel sauce but it was too sweet and dense so I added gelled chia seeds for bulk and to dilute the sweetness; it turned out wonderfully! I made a simple chocolate sauce for contrast, and had leftovers so I made one baby tart and filled it with chocolate sauce. Secret treat for later. 


chia caramel pecan pie with cinnamon chocolate sauce: makes one pie

Crust:
2 cups nuts or raw buckwheat flour (I used pine nuts and cashews)
1 cup dates or prunes
1/2 teaspoon salt

Filling:
1 cup raisins
1/2 cup dates
1/4 cup melted coconut oil
6 tablespoons chia seeds mixed with 12 tablespoons water
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
more water, if needed
1/2 cup more raisins

Cinnamon chocolate sauce:
1 tablespoon cacao 
1 tablespoon nut butter or melted coconut oil
1 tablespoon agave/maple syrup
1/2 teaspoon cinnamon

To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate. Put in fridge.

To make the filling: process all ingredients - except the last 1/2 cup of raisins - until smooth. It will taste like a divine entity has landed in your mouth, plus chia seeds. Stir in the 1/2 cup of raisins by hand and pour into your crust. Let it set in the fridge then decorate with pecans, pumpkin seeds and chocolate sauce. Or not. 

To make the chocolate sauce: mix all ingredients together until smooth. Drizzle onto your pie. Eat it while
listening to this song.


33 comments:

  1. This looks amazing, Em! How long did you let it sit in your fridge for? I almost have all the ingredients, but will defineitly make this soon! This looks heavenly delicious!:) great photos btw;)

    ReplyDelete
    Replies
    1. I let it sit in the freezer for about 2 hours because I had to rush, but if you put it in the fridge, maybe 3 hours? There's really no rules, just eat it when you think it's good enough :)

      xox thanks

      Delete
  2. This sounds amazing Emily! Not to mention it is so beautiful! I might just have to make this for my Mom, she loves pecan pie!

    ReplyDelete
    Replies
    1. Thank you, Amy ;)
      Yep, I did it for my dad who is also a lover of pecan pie.

      Delete
  3. Emily, right now for me you are in a ''wow everything she makes is fabulous'' situation. This pie looks totally...Delicious!! P.s I am coming in vancouver on Jan first t'ill the 7th !

    ReplyDelete
  4. WOW is all I can manager- oh & AMAZING!

    ReplyDelete
  5. so nice of you to share!!! thanks!

    ReplyDelete
  6. Hey Em!
    I've got an award for you over at my blog
    http://www.skinny-vegan-food.com/2012/12/leibster-award.html
    Feel free to play along or ignore it if you want!
    Love & smiles xxx

    ReplyDelete
    Replies
    1. Wonderful, thank you so much, Claire <3
      Honoured!

      xox, em

      Delete
  7. Oh yum! Sounds and looks heavenly. And your pictures are gorgeous my dear. xo

    ReplyDelete
    Replies
    1. Thanks, Carly! Just checked out your blog and love your artsy recipes and plating. Also... those amethyst rings are too die for.

      x

      Delete
  8. You're pictures are beautiful! What kind of camera do you use?

    -Sara
    www.eatfeelfresh.com

    ReplyDelete
    Replies
    1. I just got a Canon T2i after my XSi was stolen (sad, but) I LOVE MY NEW CAMERA :)

      Delete
  9. Oh I love the presentation! It looks so yummy! I've been craving for it since I saw the images. Good thing is you also use coconut oil as one of the ingredients. It's a healthy oil and I can attest to that.

    ReplyDelete
  10. I seriously love the way you write. "Hey! If I throw pecans on top of this baby, I can call it a pecan pie and no one will know! HAH!" oh my gosh hahaah

    ReplyDelete
    Replies
    1. Haha I am glad I make someone laugh :)

      Delete
  11. hi, this looks wonderful, and the first time i am seeing chia used in a pie. btw when u say melted coconut oil how does that work? i mean its oil so its already in liquid form.

    ReplyDelete
    Replies
    1. Coconut oil is the exception - it's actually solid at room temperature :)

      Delete
  12. I know what I'm making for thanksgiving! Yummmm :)

    ReplyDelete
  13. Hi. I love your recipees and creative ideas. Do you ever get involved with flax seeds in recipees? I know they lend themselves best to crackers, but.... just askin'

    ReplyDelete
    Replies
    1. Thank you !! I use flax seeds occasionally. I tend to add small amounts to most things for an over all health boosting effect. Gotta love flax! =) Yeah they work great in crackers.

      Delete
  14. Absolutely genius, as always, Emily!

    ReplyDelete
  15. Great looking recipe (and pretty website)

    ReplyDelete
  16. Lauren KennedySeptember 23, 2013

    I made this over the weekend and it was so tasty! Really easy to make too :) thanks! :)

    ReplyDelete