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Dark Chocolate Pecan Tart (Gluten & Grain Free)

I am not a fan of pecan pie - I find it way too sweet, and don't like how it is kind of gelatinous. But I know it is a traditional pie for Thanksgiving. So I came up with this Dark Chocolate Pecan Tart - which just so happens to be gluten and grain free too. It also has no Karo syrup (like traditional pecan pie), or sugar (uses maple syrup and stevia instead). Try it this Thanksgiving, or any other time you want to impress your guests (or when you are craving chocolate)! It is a nice treat - but won't send you off the deep end like traditional pecan pie.

Crust Ingredients:

  • 1 & 1/2 cup of almond flour

  • 1/2 cup coconut flour

  • 1/2 tsp. sea salt

  • 2 Tablespoons maple syrup, or your favorite natural sweetener

  • 1/3 cup butter (or coconut oil)

  • 2 teaspoons ice water

Crust Directions:

  1. Put butter in the freezer (for about 15 mins.)

  2. Put the almond and coconut flours and salt into food processor, pulse to combine.

  3. Take butter out of freezer and using a wide grater - grate it into food processor (or cut into small chunks).

  4. Add in the maple syrup, and pulse to combine (it should be crumb-like).

  5. Then add 2 teaspoons of ice cold water. Pulse to combine - it should come together into a big ball, if it does not - add a little bit more ice water.

  6. Roll into a big ball & wrap in plastic wrap and put into refrigerator (or freezer) to chill.

Filling Ingredients:

  • 1 & 1/2 cup of finely chopped pecans

  • 2/3 cup dark chocolate chips (look for at least 60% cacao)

  • 2 Tablespoons coconut oil

  • 1 egg

  • 1 teaspoon pure vanilla extract

  • 1/2 cup maple syrup, honey, organic sugar (or 1/3 cup natural sweetener and 30 drops of Stevia liquid)

  • 1/4 tsp. sea salt


  1. Gently melt the chocolate chips and coconut oil on low heat or a double boiler on the stove - be careful to not burn the chocolate! Take the chocolate and coconut oil off the stove and allow to cool just slightly.

  2. Finely chop the pecans. Put the pecans into a bowl, add in the melted chocolate and coconut oil, vanilla, choice of sweetener (and Stevia if using), salt, and mix together. Taste before putting in the egg - is it sweet enough? If not, add some more stevia or maple syrup, stir to combine. Taste again. Crack the egg into a separate bowl, and gently whip it. Now stir it into the other ingredients until combined well (make sure the chocolate mixture is not too warm first, or your eggs could scramble).

  3. Remove the crust from the refrigerator, and roll it out in between 2 parchment or saran wrap* sheets, or simply press into a large tart pan (pan does not need to be greased first - there is plenty of fats in the dough. If you rolled it, gently remove the parchment, and flip over into the tart pan. *Note: rolling it without the parchment or saran wrap won't work - it will be too crumbly). Make sure the crust comes up a little bit on the sides, patch any holes. If you are having trouble rolling it - you can just press it into the pan with your fingers too.

  4. Spread in the filling using a spoon or spatula to make sure is equally distributed to the ends.

  5. Decorate the center of the pie with some whole pecans.

  6. Put into a preheated 350 degree oven. Bake for about 20 minutes, or until the crust is slightly browned (keep an eye on it to make sure it does not burn).

  7. Allow to cool slightly before serving.

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