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Delish Paleo Chocolate Pecan Pie Recipes

Delish Paleo Chocolate Pecan Pie Recipes

A rich, gooey paleo chocolate pecan pie nestled in a tender almond-flour crust. Sweetened with maple syrup and coconut sugar, packed with toasted pecans, and finished with dark chocolate for an indulgent, grain-free dessert.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup blanched almond flour
  • 0.25 cup tapioca starch
  • 0.25 teaspoon sea salt for crust
  • 0.33 cup coconut oil, melted for crust
  • 0.25 cup maple syrup for crust
  • 1 teaspoon vanilla extract for crust
  • 1 egg large, for crust
  • 3 cup pecans roughly chopped, divided
  • 3 eggs large, for filling
  • 0.75 cup maple syrup for filling
  • 0.25 cup coconut sugar for filling
  • 0.25 cup coconut oil, melted for filling
  • 4 ounce dark chocolate 70% or higher, dairy-free, chopped
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup unsweetened almond milk
  • 1.5 teaspoon vanilla extract for filling
  • 0.25 teaspoon sea salt for filling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
  • Make the crust: In a bowl, whisk almond flour, tapioca starch, and sea salt. Stir in melted coconut oil, maple syrup, and vanilla, then mix in the egg until a soft dough forms.
  • Press dough evenly into the pie dish, pushing up the sides. Prick the base with a fork and par-bake for 10 minutes. Set aside to cool slightly.
  • Prepare chocolate base: In a small saucepan over low heat, melt dark chocolate with the melted coconut oil, stirring until smooth. Whisk in almond milk and cocoa powder until glossy. Cool 5 minutes.
  • Whisk filling: In a large bowl, whisk eggs, maple syrup, coconut sugar, vanilla, and sea salt. Slowly whisk in the warm chocolate mixture until fully combined.
  • Fold in pecans, reserving about 0.5 cup for the top. Pour filling into the warm crust and arrange reserved pecans decoratively over the surface.
  • Bake 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Tent the crust edges with foil if they brown too quickly.
  • Cool on a rack for at least 120 minutes to set before slicing. Serve at room temperature or lightly chilled.

Notes

For extra depth, toast pecans at 350°F for 8 minutes before chopping. Use high-quality dairy-free dark chocolate (70%+) for best flavor. Store leftovers covered at room temperature for 24 hours or refrigerate up to 5 days.