Cacao Pecan Pie with Maple Gelato

Spirit of the Dawn Cuisine

Cacao Pecan Pie

with Maple Gelato

yields 16 pecan rich, cacao rich slices!

This amazing pie and gelato were created to be part of a holiday table,

but are delicious every day of the year!

Pecans are used three times in this recipe -

in the crust, in the layer of chopped pecans, and in the decorative edge.

Save the perfect pecan halves for decorating!

Date Pecan Crust

Grease a deep 9" pie pan with

1 Tablespoons Coconut Butter,

making sure to cover bottom and sides thoroughly.

In a food processor place:

8 ounces (2 rounded cups) Pecans, unsoaked

6 ounces pitted Medjool Dates

( 7 moist jumbo grade), chopped

1/2 cup dried Coconut

1/4 cup Cacao Nibs

2 Tablespoons Grade B Maple Syrup

1/4 teaspoon Himalayan Pink Crystal Salt

Process till mixture sticks together when pressed,

scraping down sides as is necessary.

Do not over process leaving some crunch to the crust.

Remove dough from processor into pie plate

and press evenly to distribute.

Form a decorative edge using the pinch method

used with a traditional pie crust.

Place in refrigerator while you prepare

the layer of pecans and the cacao filling.

Layer of Pecans

8 ounces Pecans (unsoaked), chopped

(2 slightly rounded cups chopped Pecans)

These will be mixed with 1 cup of the filling

to help meld them to the pie crust.

Cacao Filling

Place into high-powered blender:

12 ounces (3 scant cups) Cashews,

soaked 6 hours, drained, rinsed well, and drained again

1 cup Coconut Butter

1 1/2 cups Grade B Maple Syrup

2 ounces Cacao Butter, melted

2 ounces Cacao Paste, melted

METHOD FOR MELTING CACAO BUTTER AND CACAO PASTE:

Chop into small pieces with sharp knife,

place in separate small bowls to weigh,

place bowls in bottom of empty dehydrator,

and melt at 115 degrees till completely liquid,

stirring if necessary.

1 Vanilla Bean, slit open,

seeds removed from inside with small spoon

and added to blender container

(save remaining bean pod to add to a smoothie)

1/2 teaspoon Himalayan Pink Crystal Salt

Blend on high speed using tamper or plunger.

Motor will heat up softening mixture.

Turn motor off so it does not overheat and

continue to plunge to distribute ingredients.

Let mixture cool slightly if it is becoming too hot.

Do a final blending of filling on high speed

to create a magically silky texture.

Dip a small spoon in and taste to determine if

mixture is silky smooth.

Remove 1 cup of filling and mix with chopped pecans.

Distribute pecan/filling mixture evenly over bottom of crust.

Pour remaining filling into pan over layer of pecans.

Use a spatula to remove all filling from blender

and to distribute it evenly over

chopped pecans extending to sides of crust.

Decorative Edge

Gently place 32 perfect Pecan Halves around the edge of the pie,

having the pointier ends face inside the pie

and the wider side of the pecan halves closer to the crust.

Place carefully in refrigerator on level shelf to firm up

for several hours or overnight.

Pie will keep uncovered (in an odor free refrigerator)

for serving in a few days.

Maple Gelato

yields 1 quart gelato

Place in high-powered blender:

8 ounces (2 scant cups) Cashews,

soaked for 6 hours, drained,

rinsed well and drained again

1 cup Grade B Maple Syrup

1 cup Water

1/2 cup Coconut Butter

1 Vanilla Bean, slit open,

seeds removed from inside with small spoon

and added to blender container

(save remaining bean pod to add to a smoothie)

1 pinch Himalayan Pink Crystal Salt

Blend well on high speed till extra smooth and creamy.

Scrape down sides and blend again to incorporate any pieces.

Place mixture in bowl of gelato maker and

freeze according to manufacturer's directions.

Serve at once or place in covered container in the freezer.

To Serve

Pie yields 16 small rich slices.

Use the pecan halves as a guide for slicing - 2 halves per slice.

Serve each slice with a scoop of Maple Gelato.

Enjoy with Gratitude and Love!

Bulk organic herbs, spices and essential oils. Sin