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Paleo Chocolate Pecan Tart

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Paleo Chocolate Pecan Tart - This paleo chocolate pecan tart is gluten-free, grain-free and refined sugar-free. And a perfect quick and easy chocolate dessert. | Cook Eat Paleo

Paleo chocolate pecan tart ended up being my favorite Thanksgiving dessert this year. I made this variation of my chocolate walnut pie at the last minute, using a tart pan because all of my pie pans were full of other pies. It was so quick and easy to put together, I actually made it start to finish while the other pies were in the oven.

To save time, I skipped pre-baking the tart shell and made the filling in the blender. It was ready to go in the oven in about ten minutes. That’s my kind of dessert — maximum chocolaty goodness with minimal effort.

This paleo chocolate pecan tart is gluten-free, grain-free and refined sugar-free. And a perfectly decadent chocolate dessert you can make any time.

Paleo Chocolate Pecan Tart | https://cookeatpaleo.com/paleo-chocolate-pecan-tart/

 

Print Recipe

Paleo Chocolate Pecan Tart

Servings: 9 -1/2 inch tart
Author: Lisa Wells

Ingredients

For the crust

  • 125 grams almond flour about 1-1/4 cups
  • 3 tablespoons organic ghee melted and cooled
  • pinch of sea salt

For the tart

  • 1 cup chopped pecans
  • 3 organic eggs
  • 1/4 cup organic ghee
  • 2/3 cup honey
  • 3 tablespoons organic cacao powder
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Instructions

  • Preheat oven to 325 degrees.
  • For the crust, combine almond flour, ghee, and salt in a bowl. Press into bottom and half way up sides of a non stick tart pan with removable bottom. Sprinkle pecans over bottom of crust.
  • For the filling, add eggs, ghee, honey, cacao powder, espresso powder, vanilla, and salt to blender. Blend on high until smooth. Pour into crust.
  • Bake 30 - 35 minutes, until set and slightly puffed. Cool completely and carefully remove tart ring.

 

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Filed Under: Desserts Tagged With: almond flour, chocolate, gluten-free, grain-free, Thanksgiving, vegetarian Posted by: Lisa Wells 8 Comments

Previous Post: « Fig and Ginger Chicken Tajine
Next Post: Turkey, Avocado & Raspberry Salad with Walnut Vinaigrette »

Reader Interactions

Comments

  1. Shirley @ gfe & All Gluten-Free Desserts

    December 03, 2014 at 10:26 pm

    Goodness, this tart looks absolutely amazing, Lisa! Thank you so much for sharing this recipe on Gluten-Free Wednesdays!

    Shirley

    Reply
  2. Welcome to Mommyhood

    December 04, 2014 at 7:23 am

    This looks absolutely delicious, and even easy enough for me to bake with my toddler 🙂 Pinning!

    Reply
  3. meghan11

    February 02, 2015 at 7:43 pm

    I’ve recently been dipping my toe into the wheat-free thing. I just came across a site which says we shouldn’t cook with almond flour for some very good reasons. What is your take on this and do you have recipes with just coconut flour?

    Reply
    • Lisa

      February 03, 2015 at 5:49 pm

      Almond flour is simply finely ground blanched almonds, so it’s no better or worse for you than almonds. The key is to be aware of how much you’re eating, and not to go overboard. Almond flour baked goods, like any baked goods, are treats to be eaten in moderation.

      I do bake with coconut flour as well. Here are a couple recipes with just coconut flour – Lemon Poppy Muffins and Banana Blackberry Muffins. I also have a new chocolate recipe with just coconut flour that I’ll be posting this month. 🙂

      Reply
    • Anne

      December 10, 2015 at 6:06 pm

      If you are concerned about wheat or have a wheat allergy or intolerance, almond or coconut flours are great to bake with. The then issue would be for the almond or hazelnut flours is if you have a tree nut allergy.

      Reply
  4. Amy

    November 29, 2016 at 6:36 pm

    This looks delish. Can this be made with coconut oil or shortening? We can’t do dairy. Thank you.

    Reply
    • Lisa

      December 06, 2016 at 9:43 pm

      Hi Amy, I haven’t tested it but I think it would work. If you try it, let me know hw it turns out!

      Reply
  5. Kim

    December 19, 2016 at 3:15 pm

    I made this for Thanksgiving and it was amazing! I used maple syrup instead of the honey and it was SO good paired with the pecans! I also added in some dairy free chocolate chips. I did have to double the baking time – the filling was still completely liquid after 35min! Will be on the Christmas menu for sure 😀

    Reply

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I’m Lisa. Here you’ll find quick & easy healthy recipes –paleo, keto, gluten-free – plus simple tips for healthy living. Learn more →

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