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Paleo Chocolate Pecan Tart

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


For the crust

For the tart


  • 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.