Thursday, February 10, 2011

Orange Scented Chocolate Pecan Pie

I'm down in MA cooking and helping my SIL, but I wanted to quick post this delicious recipe. It's super quick and easy to make. Before posting the recipe I will give some quick tips for a less expensive and calorie dense pie for those wishing for alternatives.  The crust is raw, just nuts and dates.  You can use raisins and a mixture of sunflower seeds and subs if you wish. In the filling, you can replace the sugar with a very scant 1/4 t of Kal Stevia powder if you wish. You can also use either my Chocolate Hummus ( with the addition of the orange zest and nutmeg ) or my Chocolate Peanut Butter frosting as the filling. 

  • 3 c toasted pecans 
  • 1 c pitted dates (if dates are hard, soak warm water for an hour before using) 
  • Pinch salt
  • ¼ t nutmeg
  • 1 t orange zest 
  • 2 T crystallized ginger
  • Juice of half an orange 

  • 12 oz dark chocolate chips
  • 2 T coffee
  • 1/3 c packed brown sugar
  • 1 T olive oil
  • 14 oz extra firm silken tofu, drained
  • Pinch Salt
  • Pinch nutmeg
  • 1.5 t balsamic vinegar
  • ½ t orange zest’
  • 1 t vanilla
  • Juice of half an orange 

  1. Pulse all of the crust ingredients in food processor, adding the orange juice last
  2. Press into 8 inch spring form pan; place in freezer while you prepare the filling
  3. Place chocolate chips and coffee in a glass bowl. Microwave for 30 seconds at a time, stir and microwave again until the chocolate is melted
  4. Once chocolate is melted, place it in the food processor with the tofu and rest of the ingredients. 
  5. Blend for several minutes, scrap down the sides as needed
  6. Once mixture is smooth,  spoon into crust. 
  7. Place in freezer overnight. Place plastic wrap over the top of the pie
  8. Let pie sit at room temperature for 20 minutes before serving

Yield: 12 pieces

Obviously, I made this in a tart pan, but I think a springform pan makes a prettier presentation.. or best yet little individual sized tarts or springforms would be really cute and lovely.

The really great thing about this pie is that it can be made 6 weeks in advance and stored in the freezer! 

What is your favorite pie?


  1. Yum!!! My favorite is keylime or pumpkin.. or apple! LOL! I can't decide!!

  2. Decadent and Beautiful!
    I've only really had pies during Thanksgiving and I've always enjoyed apple, but I think my favorite (although I've never had it but I intuitively feel this way) would be blueberry ;-)

  3. drooling all over my keyboard.

  4. This pie looks wonderful, Melody! I'm not even a big fan of silken tofu but your pie looks divine!

  5. i didnt like pie very much growing up, but i LOVE raw pies!! i am going to make one the next time i see my parents!(er hopefully i will make i like to use dried plums..(prunes sound gross) in place of dates, they are pretty cheap alternatives, i like your idea of raisins too!(but piggy eats all of our raisins!!)

  6. My favorite pie is coconut chess but I haven't had it in over 30 years. I have not seen a vegan version for it.