No-Bake Chocolate Pecan ‘Pie’

There aren’t many things I regret about living in Australia. Apart from when I’m face-to-face with a tiger snake, I love living here.

But I do wish we celebrated Thanksgiving.

When I lived in California, I really embraced the holiday. I love the whole concept. I mean, taking the time to get together with your loved ones and give thanks for all the joy in our lives, with a big feast thrown in.

Now that’s what I call a holiday!

So to celebrate Thanksgiving from afar this year, I have two treats for you!

Treat Number 1. – THE ‘PIE’!

There’s chocolate. There are pecans. And you won’t have to turn on the oven.

Need I say more!

Treat Number 2. – THE ‘BLACK FRIDAY’ SALE!

After all the indulgence of the holidays, I figured some simple, delicious recipes might be just the thing you need…

So I’m having a 72-hour sale on my ‘Healthy & Tasty Meals Made Easy‘ eCookbook. Which is packed with ideas for mouth-watering, flavoursome meals using real, fresh ingredients.

The SALE ENDS in less than 72-HOURS!

To make sure you don’t miss out go to:
http://thestonesoupshop.com/handt/

PLUS! If you buy during the Black Friday Sale you’ll also get a FREE bonus copy of my ‘Made with Love‘ eCookbook – my go-to guide for edible, home made gifts.

This 124 page ebook isn’t available to buy on Stonesoup, it’s only available as a free bonus to people who purchase ‘Healthy & Tasty’ during the Black Friday sale.

________________________

No-Bake Chocolate Pecan ‘Pie’

I’ve used the term pie very loosely here. While there isn’t any pie ‘crust’ the pecan topping give a lovely crunchy nutty contrast to the silky chocolate filling, so you definitely won’t feel like you’re missing out! It’s perfect for entertaining because you can get it all ready well in advance and just leave in the fridge until it’s time to serve.

enough for 6-8:
takes: 15 minutes + 2 hours to set
250g (1 cup) whipping cream (35% milk fat)
200g (7oz) dark chocolate (70% cocoa solids)
200g (7oz) whole pecans, roasted

1. Line a loaf tin with baking paper so the base and sides are covered.

2. Place cream in a small saucepan and bring to a simmer.

3. Meanwhile, roughly chop the chocolate into chunks and place in a bowl.

4. Pour hot cream over the chocolate and allow to stand for 5 minutes so it melts.

5. Stir until smooth then pour into the prepared pan. Arrange pecans on top, only using the best looking ones.

6. Refrigerate until set – about 2 hours or more.

Variations

milk or white chocolate – don’t be tempted to substitute in milk or white chocolate because there won’t be enough cocoa butter coming from the chocolate to ‘set’ the pie.

dairy free / paleo – replace the cream with coconut milk OR other dairy-free milk like soy milk or almond milk. The flavour profile will change, but not necessarily in a bad way.

proper ‘pie’ – either pour the mixture into a pre-cooked and cooled pie crust. OR crush about 120g (4oz) of plain sweet biscuits (cookies) and mix with 30g (1oz) melted butter and spread over the base of the pan before filling with the chocolate mixture.

different nuts – feel free to use other nuts like almonds, brazil nuts, walnuts or cashews.

With love,
Jules x

ps. Not sure if ‘Healthy & Tasty Meals Made Easy is right for you?

Here’s what Eve and Wendy said about it…

‘I am so excited about this eCookbook, congratulations! I love how you always find ways to make tasty food in all its simplicity!’
Eve, H&T Reader.

‘Importantly, the recipes are tasty – food has to be delicious as well as healthy for me.’
Wendy, H&T Reader.

pps. The sale ENDS in less than 72-hours.

I won’t be sending any reminders.

To make sure you don’t miss out go to:
http://thestonesoupshop.com/handt/