CHOCOLATE-PECAN PUDDING PIE WITH NUT CRUST

Steps:

• For the crust: · Preheat oven to 325°F.· Combine the almonds, pecans, flour and salt in a food processor with a fitted metal blade, and grind to a fine meal. Transfer to a large mixing bowl and add the coconut. Add the dates and coconut oil to the food processor and mix until the dates form into a gooey mass, about 1 minute. Add the dry ingredients back into the food processor and process until all ingredients are mixed well and starts to form into dough.· Transfer the dough to a 9-inch pie tin. With clean hands, knead for a minute or so to ensure that the oil is evenly distributed. Press the dough into the pan, making sure that the bottom, sides and rim are covered. (The sides should be slightly thicker than the rest of the tin.) With a fork, prick several holes into the bottom of the crust. Set aside. For the filling: · In a blender, combine the soy milk and arrowroot and purée for 30 seconds. Add the banana and purée for 15 seconds. Set aside. · In the top of a double boiler over simmering water, melt the chocolate chips. In a large bowl, immediately combine the melted chocolate chips with the soy milk/banana/arrowroot mixture, maple syrup, vanilla, coconut oil, pecans and coconut. Mix well. Scrape into the crust with a rubber spatula and spread evenly. · Place the pie on a cookie sheet. Cover the crust with aluminum foil and bake for 20 minutes, until filling is firm.· Remove from oven. Cool for 30 minutes, then refrigerate for at least two hours. · Garnish each slice with a few mint leaves. Bryant Terry is an award-winning eco-chef, food justice activist, and Food and Society Policy Fellow.He co-authored "Grub: Ideas for an Urban Organic Kitchen" (Tarcher/Penguin), and he is the author of the forthcoming "Vegan Soul Kitchen: Fresh, Healthy, and Creative African American Cuisine" (Da Capo/Perseus March 2009).