Vegan Chocolate-Pecan Pudding Pie

 This recipe is from Vegetarian Times.  I made it for my in-laws who are lactose intolerant.  It was a hit.  I will make this again, and the crust was so good that I plan on using it to make other types of pies and squares. I used soy milk instead of rice milk and safflower oil instead of coconut oil.  I also had to add more oil to the crust.

Crust 

1 cup almonds

1 cup pecans

1/2 cup whole-wheat pastry flour

1/8 tsp. fine sea salt

1/2 cup dry unsweetened coconut

8 large dates, pitted and chopped

3-4 Tbs. safflower oil

Filling 

3/4 cup rice milk or soy milk

1/4 cup arrowroot powder

1/2 banana

1 1/4 cups chopped pecans

3/4 cup vegan chocolate chips, melted

1/2 cup maple syrup

1/2 cup dry unsweetened coconut

1/4 cup safflower oil

1 tsp. vanilla extract

Preheat oven to 325°F. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal. Transfer to bowl; stir in coconut. Add dates and oil to food processor; blend until sticky mass forms. Add nut mixture to dates, and process until dough forms. Knead 1 minute. Press into 9-inch pie pan. Prick holes in bottom of crust.

To make Filling: Blend rice milk and arrowroot 30 seconds in food processor. Add banana, and blend 15 seconds. Add remaining ingredients, and pulse until combined. Spread in Crust. Cover edges with foil, and bake 20 minutes. Cool, then chill 2 hours before serving.