CHOCOLATE PECAN PIE - GLUTEN FREE AND NO SUGAR

CHOCOLATE PECAN PIE - GLUTEN FREE AND NO SUGAR

By healthfulpursuit.com

Serves: 12

Grain-free, Paleo Pie Crust

2 cups (260 grams) ground blanched almonds

¼ teaspoon Himalayan rock salt

2 tablespoons coconut oil

1 egg

Chocolate Pecan Pie Filling

6 tablespoons coconut oil, melted

85g/3 oz. unsweetened dark chocolate squares (dairy-free), melted

3 eggs

200g/1 cup finely grated courgette (255 grams freshly shredded, 195 grams once liquid has been wrung out)

1 ½ teaspoons pure vanilla extract

¾ teaspoon alcohol-free stevia

150 grams raw pecan halves, divided

Preheat oven to 350F/175C.  For a 9” pie, lightly oil a 9-inch pie pan with coconut oil. Set aside.  For 3” tarts, lightly oil six 3-inch circular tart pans with coconut oil. Set aside.  To make crust, add almond flour, salt, coconut oil and egg to the bowl of your food processor. Process and pulse with the “S” blade until a ball forms, about 30 seconds. Transfer to prepared pie or tart pan. Press dough, pressing up the sides. Set aside.  Before preparing the chocolate pecan pie filling, be sure to “wring out” grated courgette. To do this, place grated courgette in a clean cloth and wring out lightly. I’ve included the measurements of the wet and dry courgette so you can see the difference.  Add melted coconut oil, dark chocolate, eggs, courgette, vanilla and stevia to the bowl of your food processor or high-powered blender. Process or blend on high until smooth, about 1 minute.  Remove the processor bowl from the base and stir-in 75% of the pecans. If using a blender, transfer chocolate mixture to a clean bowl, then stir in 75% of the pecans.  Drop the chocolate mix into the prepared pie or tart pan. Top with remaining pecans.  

For pie, bake in preheated oven for 35-40 minutes, until top is set and sides become golden. Once complete, allow to cool overnight.  For tarts, bake in preheated oven for 18-20 minutes, until top is set and sides become golden. Once complete, allow to cool for 1-hour before removing from tart pan. Tarts can be consumed immediately, or chilled overnight.  Serve with coconut whipped cream.  Makes six 3-inch tarts or one 9-inch pie.