Food of the Gods
Chocolate and Coconut Pecan Tart - Series 7
Chocolate, chocolate and more chocolate...oh, and if that's not enough to tempt you
with this special occasion dessert, we added coconut and pecans for some (ha-ha) richness.
This decadently yummy treat is one of life's great pleasures.

What You'll Need
crust
1 1/2 cups Bob’s Red Mill whole wheat pastry flour
6 tablespoons unsweetened cocoa powder
1/4 cup maple granules
pinch sea salt
1/3 cup avocado or light olive oil
Pearl Creamy Vanilla Soymilk

filling
2 cups Pearl Creamy Vanilla Soymilk
1/2 cup plain amasake
1/2 cup Suzanne’s Specialties Chocolate Rice Nectar
1 teaspoon pure vanilla extract
scant pinch cinnamon
pinch sea salt
1-2 tablespoons kuzu, dissolved in small amount cold water
1 1/4 cups non-dairy, grain-sweetened chocolate chips, plus some extra for garnish
3/4 cup unsweetened, shredded coconut
1 1/2 cups pecan halves, lightly toasted

Instructions
Preheat the oven to 350º and lightly oil an 11-inch tart pan, with a removable bottom.

Prepare the crust by whisking together flour, cocoa powder, sweetener and salt.
Cut in oil, with a fork, to create the texture of wet sand. Slowly add soymilk, while mixing,
just until mixture gathers into a ball of dough. Knead 2-3 times just to gather dough.
Roll out between two sheets of parchment to create a round that is about an inch larger
than the pan. Fit dough into prepared tart pan, pressing into crevices, without stretching
and pierce in several places with a fork. Trim excess crust flush with the top of the rim.
Bake until firm to the touch, 12-15 minutes. Set aside to cool.

Prepare the filling by combining soymilk, amasake, rice syrup, vanilla, cinnamon and salt
in a saucepan over low heat. Heat through. Stir in dissolved kuzu, stirring until mixture thickens,
about 3 minutes. Stir in chocolate chips and whisk briskly until they melt and the mixture becomes
silky smooth. Remove from heat and fold in coconut.

Remove cooled pie shell from pan and place on a serving platter. Spoon filling evenly into
pie shell and smooth with a spoon. Arrange a ring of chocolate chips around the rim and
pecan pieces over the filling in a decorative pattern. Chill tart for about an hour before serving.
Makes 10-12 servings.

Note: This tart is delicious served on a pool of raspberry coulis, as the tartness of the raspberries
enhances the richness of the tart and yet prevents cloying sweetness.