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Chocolate Peacan Pie


I never was a big fan of Pecan Pie, until Bennett and I visited Austin, Texas for Thanksgiving. I fell in love but it is far from Paleo. I came home and was determined to make a gluten free healthy version of Pecan Pie. Mine is a bit different then the one we had in Texas; I added chocolate. I believe chocolate makes everything better.

From our kitchen to yours, Dana


For the crust:
4  cups almond flour
¾ teaspoon sea salt
4 tablespoons coconut oil
2 eggs

For the filling:
3 large eggs
1 cup coconut sugar
2 tablespoons coconut oil, melted
1 ½ cups dark chocolate chips
2 cups whole pecans


For the crust:
Spray pie dish with coconut oil
Place flour and salt in a food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350 degrees for 8-12 minutes

For the filling:
In a food processor combine eggs, coconut sugar, and coconut oil
Stir in pecans and chocolate chips by hand
Transfer filling into crust (after baking for 8-12 minutes)
Bake at 350 degrees for 40-50 minutes, or until set
Cool completely before slicing
Top with our famous whipped cream


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