Paleo Chocolate Coconut Pecan Pie

So it’s been a while since I’ve blogged…but I have an AMAZING recipe today. I’ve still been sticking to my paleo kick, for the most part….I’ve had a couple cheats here and there, but I just don’t think I could ever go back to my normal eating habits. 

I’m hosting Thanksgiving this year at our house…and while we will still have the typical Thanksgiving meal. I’m trying to come up with a few recipes that are paleo and don’t skimp on flavor or comfort!

So here it is…. Paleo Chocolate Pecan Pie

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Crust

  • 2 cups of blanched almond flour
  • 2 T coconut oil
  • 1 egg

Preheat your oven to 350 degrees. Combine all of the ingredients and lightly mix together. Press mixture into a 9 inch pie plate. Put into the oven and bake for approximately 10 minutes. 

Pie Filling

  • 3/4 cup of Truvia sugar
  • 3 eggs
  • 3/4 of pure Grade B maple syrup
  • 1 teaspoon of pure Madagascar Bourbon vanilla
  • 2 T of melted coconut butter
  • 1 cup of chopped pecans
  • 1 cup of unsweetened shredded coconut
  • 1 cup of Enjoy Life vegan chocolate chips

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After your pie crust has cooked, take out of the oven and let cool for a few minutes. Turn the oven done to 325 degrees. Combine Truvia, eggs, maple syrup, vanilla, and melt better. Beat with a mixer on medium for approximately 2 minutes. In a separate bowl combine your dry ingredients; pecans, coconut and chocolate chips. Once combined, place this mixture into your pie crust and evenly distribute it. Then you will take your wet mixture and pour it on top on top of the pie crust and dry ingredients. Place your pie into the oven and bake for approximately 30-35 minutes. After your pie bakes, take it out and let it cool for 30 minutes. You make even want to pair it with some paleo ice cream…try Nada Moo’s maple pecan… Enjoy!

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