Pecan Pie with Dark Chocolate Crust

Not only does this pie have a delicious dark chocolate crust, it is gluten-free too! All you gluten-free pie lovers can dig in to this sweet pie without any worries.

Pecan Pie with Dark Chocolate Crust
Serves 8
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569 calories
46 g
1 g
42 g
6 g
7 g
191 g
273 g
22 g
0 g
33 g
Nutrition Facts
Serving Size
191g
Servings
8
Amount Per Serving
Calories 569
Calories from Fat 356
% Daily Value *
Total Fat 42g
64%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 21g
Cholesterol 1mg
0%
Sodium 273mg
11%
Total Carbohydrates 46g
15%
Dietary Fiber 12g
49%
Sugars 22g
Protein 6g
Vitamin A
2%
Vitamin C
1%
Calcium
37%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. 1 1/2 cups water
  2. 2 tablespoons agar flakes
  3. 1/2 teaspoon sea salt
  4. 1 1/2 cups agave nectar
  5. 1 tablespoon vanilla extract
  6. 1 teaspoon ground cinnamon
  7. 3 cups whole pecans, toasted
Crust
  1. 1 1/4 cups blanched almond flour
  2. 1/4 teaspoon sea salt
  3. 1/4 teaspoon baking soda
  4. 2 tablespoons grapeseed oil
  5. 2 tablespoons agave nectar
  6. 1/2 cup chopped dark chocolate, melted over very low heat (optional)
For the filling
  1. In a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes.
  2. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated.
  3. Cool to room temperature, and stir in pecans. Set aside.
For crust
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine almond flour, salt, and baking soda.
  3. In a separate bowl, whisk together oil, agave nectar, and melted chocolate.
  4. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan.
  5. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.
Combine
  1. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.
Adapted from The Gluten-Free Almond Flour Cookbook
beta
calories
569
fat
42g
protein
6g
carbs
46g
more
Adapted from The Gluten-Free Almond Flour Cookbook
Natural Solutions Magazine http://naturalsolutionsmag.com/



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