This is the ultimate chocolate caramel pecan pie that is perfect for your next chocolate and sugar craving! Not only is it vegan, gluten-free, grain-free, refined sugar-free, and loaded with healthy fats and protein, it takes regular pecan pie to a whole new level of indulgence without the guilt!
Ingredients
Crust:
1½ cups almond flour
½ cup unsweetened shredded coconut, toasted*
1 tbsp coconut oil, melted
2 tbsp maple syrup
Caramel:
~1½ cups Medjool dates, pitted
⅓ cup almond butter
Almond milk, as needed
Super Dark Chocolate Ganache:
~2 cups of cocoa powder
⅓ cup coconut oil, melted
2 tbsp. maple syrup
Almond milk, as needed
Garnishes:
2 cups pecan halves, toasted**
~⅓ cup unsweetened shredded coconut, toasted*
Instructions
Preheat oven to 350⁰F.
In a small mixing bowl, combine all ingredients for crust. Press mixture into a spring-form or removable bottom pan, going up the sides at least 2 inches.
Bake crust in preheated oven for 20 minutes, or until lightly golden brown. Set aside to cool once baked.
For the caramel, pulse dates and almond butter in a food processor. With the motor running, pour in almond milk until the mixture is smooth and viscous. The consistency should be like natural peanut butter. Transfer completed caramel to a bowl.
In the same food processor (no need to clean!), make the chocolate ganache by processing the cocoa powder and melted coconut oil until smooth. With the motor running, pour in almond milk until a thick liquid consistency is reached. Spoon out about ⅓ cup of this chocolate ganache and chill in freezer. We will save this to make mini truffles.
Continue adding almond milk to the remaining ganache until a runny consistency is reached.
Begin constructing the deep dish pie by alternating layers of caramel and runny chocolate ganache, sprinkling toasted coconut and pecans between layers.
Create mini chocolate truffles by rolling small portions of chilled ganache into balls with hands. Roll in toasted coconut if desired.
Decorate the top of the pie with more pecans and fill gaps with chocolate truffles. Chill the pie in the freezer for at least 1 hour before cutting with a sharp knife.
Store in the fridge after it sets.
Notes
*To toast coconut: Spread shredded coconut evenly on a baking sheet. Bake at 350⁰F for about 3 to 5 minutes until golden brown. Be sure to watch it like a hawk!
**To toasted pecans: Spread pecans in a single layer on a baking sheet. Bake at 350⁰F for 7 to 8 minutes until fragrant. Again, keep a close eye on it; pecans will turn from perfectly toasted to burnt in seconds!
Recipe by Radiant Rachels at https://radiantrachels.com/deep-dish-pecan-pie/