• Nicole Bolar

Chocolate Pecan Pie Crust (GF/Vegan)



I don't know about you but I am always SHOCKED to hear someone say they don't like chocolate. OR that they prefer savory food over sweet... I mean... I can't. I just can. not. relate.


For as long as I can remember I've had a MASSIVE sweet tooth. Cookies, cake, chocolate, candy, brownies... the list goes on and ON. And whatever you put in front of me growing up boy I loved to eat. I was a little chubby kid, can you tell? LOL


Part of growing up that sucks big time is realizing that you can't say yes to all of the greatest, sweetest foods you loved as a kid.


*cries*


Or else your waistband is going to pop and your face will continue to light up with acne (oh that's just me??? – yikes) I realized pretty quickly that some of the best tasting food had some of the worst ingredients -- namely dairy, oil, and gluten, all of which got into bigggg fights with my digestive system after I ate them.


Luckily I fell in love with healthy foods, specifically healthy alternatives that not only taste AMAZING but also make me feel amazing!


– Behold –



A gluten-free, dairy-free, soy-free CHOCOLATE PIE with a PECAN CRUST !!!


Let me just say I was highly impressed with how this recipe came out :)


Decadent Chocolate Pecan Pie (GF/Vegan)


Prep Time: 20 minutes

Freeze Time: 4 hours

Servings: 1 Pie

Pan size: 9 in. diameter x 1 and 1/4th in. deep

Category: Dessert, Vegan, Sweet Treat, Gluten Free

Ingredients


Pecan Crust

  • 1 tbs coconut flour

  • 1/3rd cup almond flour

  • 2/3rd cup raw pecans

  • 2 tbs maple syrup

  • ½ tsp vanilla extract

  • 2 tablespoons ground flax + 6 tbs water

  • Pinch of salt

Chocolate Moose Filling

  • 4 ounces unsweet vegan chocolate

  • 1 can coconut cream (chilled overnight)

  • 1/3 cup maple syrup

  • 1/3 to 1/2 cup cacao powder

  • 1 tbs vanilla extract

  • 1/8th tsp salt


Instructions:


Pecan Crust

  1. Toast pecans on low heat for 5 minutes, turning/mixing frequently

  2. Combine flax and water and let sit to thicken

  3. Combine the rest of the ingredients in a food processor and blend until it forms a dough

  4. Spread dough between 2 sheets of parchment paper and roll out until big enough for the pie tin.

  5. Place pie tin upside down on the dough, slide a pan underneath and flip

  6. Readjust crust and place in freezer for 15 minutes

Chocolate Moose Filling

  1. Melt the chocolate and set aside.

  2. Open the chilled can of coconut cream and add it to a food processor with the maple syrup, melted chocolate, vanilla extract, and salt.

  3. Process it on low to get everything incorporated together.

  4. Slowly add in the cacao powder, starting with 1/3 of a cup. Process it together and watch the texture. It should resemble mousse when it's complete. Continue to taste it as you go. To give it a deeper chocolate flavor, continue adding the cacao.*

  5. Let the mixture chill for 1 hour.

  6. Pull the crust out of the freezer and pour in the chocolate mousse. Smooth it out with a spatula and place it back in the freezer for at least 4 hours.

  7. Serve and enjoy!


Notes

  • *Be careful not to add too much or it will get bitter, too chalky, and less smooth


I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give this one a try!

Stay safe and healthy!

– Nicole

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