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paleo pecan pie
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4.5 from 2 votes

Chocolate Paleo Pecan Pie

This chocolate paleo pecan pie recipe is dairy free, gluten free and refined sugar free! It's a great clean eating recipe for Thanksgiving. The crust is made with almond flour and coconut flour and the filling has no corn syrup and is made with rich chocolate and salted caramel.
Prep Time1 hr
Cook Time1 hr
Total Time1 hr 34 mins
Course: Dessert
Keyword: chocolate, dairy free, gluten free, paleo, pecan pie, thanksgiving dessert

Ingredients

Crust

  • ½ cup unsweetened coconut flakes
  • 2 1/2 cups almond meal/flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 4 tablespoons coconut oil
  • 4 tablespoons maple syrup

Chocolate Ganache

  • 1 cup canned coconut milk
  • 10 ounces dark chocolate

Pecan Pie Filling

  • 1 can full fat coconut milk
  • 1/2 cup organic coconut sugar
  • 2 eggs
  • ½ teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • 1/2 cup pecan halves

Instructions

  • Start by making the caramel layer. In a medium saucepan, whisk together the coconut milk and coconut sugar over high heat. Watch constantly to avoid boil over. Bring to a boil, stirring or whisking, then lower the to medium-low to simmer. Continue cooking, stirring occasionally to avoid any burning or boiling over, for 15-20 minutes or until it’s reduced and a deep caramel color. Allow to cool for at least 45 minutes, until the crust and chocolate layer are complete.  
  • While it’s cooling, make the crust. In the bowl of a food processor, combine the coconut flakes, almond meal, coconut flour and salt. Pulse to combine. In a small microwave safe bowl, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  • Press the crust into the bottom and sides of a 9-inch tart or pie pan. Use the flat bottom of a cup or measuring cup to press the crust down firmly. Place in the freezer.
  • While it’s freezing, make the chocolate layer. Place the canned coconut milk in a medium microwave safe bowl and microwave on high for 1-2 minutes, or until bubbling. Add the chocolate to the coconut milk and let stand for 2-3 minutes so the chocolate warms and softens. Whisk together until smooth. Pour chocolate ganache over frozen crust. Place back in the freezer for 30 minutes until set.
  • While the chocolate layer is freezing, make the pecan caramel layer. Preheat your oven to 350°F. 
  • Whisk the eggs into the cooled caramel one at a time until smooth. Then stir in the sea salt, vanilla, cinnamon and chopped pecans. Pour filling over chocolate layer crust, then arrange pecan halves on the top of the pie however you’d like.
  • Bake in the preheated oven for 60-65 minutes, until center is set and crust is golden brown. Check the pie around 50 minutes to avoid burning. If it’s getting to brown, create a foil tent to place on top and place back in the oven to finish baking.
  • Once it’s set, allow pie to cool completely at room temperature. For easy slicing, cool completely then place in the freezer before slicing. 

Notes

Start by making the caramel layer. In a medium saucepan, whisk together the coconut milk and coconut sugar over high heat. Watch constantly to avoid boil over. Bring to a boil, stirring or whisking, then lower the to medium-low to simmer. Continue cooking, stirring occasionally to avoid any burning or boiling over, for 15-20 minutes or until it’s reduced and a deep caramel color. Allow to cool for at least 45 minutes, until the crust and chocolate layer are complete. While it’s cooling, make the crust. In the bowl of a food processor, combine the coconut flakes, almond meal, coconut flour and salt. Pulse to combine. In a small microwave safe bowl, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed. Press the crust into the bottom and sides of a 9-inch tart or pie pan. Use the flat bottom of a cup or measuring cup to press the crust down firmly. Place in the freezer. While it’s freezing, make the chocolate layer. Place the canned coconut milk in a medium microwave safe bowl and microwave on high for 1-2 minutes, or until bubbling. Add the chocolate to the coconut milk and let stand for 2-3 minutes so the chocolate warms and softens. Whisk together until smooth. Pour chocolate ganache over frozen crust. Place back in the freezer for 30 minutes until set. While the chocolate layer is freezing, make the pecan caramel layer. Preheat your oven to 350°F. Whisk the eggs into the cooled caramel one at a time until smooth. Then stir in the sea salt, vanilla, cinnamon and chopped pecans. Pour filling over chocolate layer crust, then arrange pecan halves on the top of the pie however you’d like. Bake in the preheated oven for 60-65 minutes, until center is set and crust is golden brown. Check the pie around 50 minutes to avoid burning. If it’s getting to brown, create a foil tent to place on top and place back in the oven to finish baking. Once it’s set, allow pie to cool completely at room temperature. For easy slicing, cool completely then place in the freezer before slicing.