This Chocolate Pecan Pie is better than old-fashioned classic pecan pie. It's more flavorful with a hint of maple and a rich chocolate taste, and not as sweet. This recipe is Paleo-friendly, made with 100% dark chocolate and a gluten-free almond flour shortbread crust. Plus, there's no added corn syrup or refined sugars in this recipe.
In a small saucepan, melt the butter over medium heat.
In a large bowl, mix together the melted butter with the almond flour, arrowrrot, maple syrup and salt to form the dough.
Press the dough with your hands on the bottom and sides of your pan, making sure you have an even amount throughout the bottom and sides of the pan.
Freeze the crust for 10 minutes so it holds shape during baking, then poke a few holes throughout and bake until it's light golden, in my oven this takes 12 minutes. Set the pan on a cooling rack to cool.
Filling
Preheat the oven to 400°F.
In a small saucepan, melt the chocolate and butter together over medium heat. Set it on a cooling rack to cool for 5 minutes.
Using a whisk, whisk the eggs in a large bowl until foamy. Then whisk in the vanilla, maple sugar, coconut sugar and melted chocolate butter mixture. Whisk ingredients until everything is well combined.
Pour mixture in your pie crust and tap the pan on the counter to remove some of the air bubbles.
Top pie with pecans.
Bake your pie at 400°F for 10 minutes. Remove it from the oven and place a piece of aluminum foil over the top so the crust and pecans don't burn. Lower the oven temperature to 300°F, and bake your pie for an extra 20 minutes until the middle is set and firm to the touch.
Dairy-free Whipping Cream
Add the ingredients to a medium saucepan and heat over medium heat until the gelatin dissolves.
Transfer the mixture to a large bowl and chill in the freezer for 30 minutes.
Using anelectric hand mixer, whisk for a few seconds until it has a fluffy whipping cream texture. Use a spoon to serve, or a piping bag.
Chocolate Triangles
Melt the chocolate in a double boiler, then spread it into a thin layer on a sheet of parchment paper using a knife, bench scraper or icing spatula.
Refrigerate until the chocolate firms up, then using a knife cut into small triangles.
Notes
Crust: you can roll the dough with a rolling pin as well. Simply refrigerate the dough for about 10 minutes before rolling, then roll in between 2 sheets of parchment paper. Filling: feel free to add more pecans in the filling. Chop a handful of pecans and add them to the filling in step 3 above.Dairy-free Whipping Cream: try using a variation of dairy-free milks like cashew or hazelnut milk. Also add more sweetener to taste.Storing & reheating: keep any left over in the fridge or freezer. To reheat, place it in the oven at 300°F for a few minutes covered with aluminum foil.Nutrition facts: calculated without the whipping cream and chocolate triangles.