Carob Pecan Pie
1/2 cup light brown sugar
1/2 cup agave
1/4 cup extra virgin olive oil
1 tsp vanilla
1/2 # extra firm tofu. drained
1/4 cup coconut milk
14 cup carob powder
2 Tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp sea salt
2 cups pecans
In medium saucepan, cook brown sugar and agave for about 10 minutes with pecans stirring frequently.
Remove from heat and add vanilla and oil.
In food processor with S blade, mix tofu, coconut milk, cornstarch, cinnamon & salt until well blended.
Add sugar mixture and pecans from saucepan and mix in food processor until blended well.
Pour into pie crust and cook for 40 minutes in 350 oven. Let cool and refrigerate leftovers.
I love a chocolaty pie and even more if it has pecans in it! This Carob Pecan Pie will go fast
and take care of those chocolate cravings without the caffeine! Great dessert for work and holidays!