If you’re a fan of chocolate and pecans, then you’re in for a real treat! Chocolate Pecan Tart is a decadent dessert that combines the rich and velvety flavor of chocolate with the nutty crunch of pecans.

The buttery and flaky crust provides the perfect base for the filling, which is made with a blend of melted chocolate, brown sugar, and toasted pecans. This dessert is perfect for any occasion, whether it’s a holiday gathering or a casual dinner party.

It’s also great for those with dietary restrictions, as it can be easily made gluten-free and dairy-free. Whether you’re a fan of classic desserts or just looking for a delicious treat, Chocolate Pecan Tart is a must-try.

So go ahead, indulge in this heavenly dessert and savor every bite!

Paleo Chocolate Pecan Tart

Warm and gooey little tarts of chocolate and pecan heaven. I don’t know how you do it chocolate pecan, but you can melt my worries and heighten my mood more and more with every bite.

For a moment, you just make everything perfect. In stressful times, I like to indulge in some sweetness. “Stressed” is just “desserts” spelled backwards, anyway.

This week has been rough on me. I might have pushed myself too hard and let myself worry about things I cannot change. In attempt to relax, I went to a Yoga class this week which tremendously helped my mood.

Yoga was great and exactly what I needed. I was super relaxed and in bliss after the class. When I got home, I finished my evening with warm tea and a bit of this amazing chocolate pecan tart.

Oooh, it was hard not to devour the whole thing. Bless you chocolate pecan pie. Bless you. Satiated, I had a good night’s sleep!

Instead of corn syrup, I blended Medjool dates, eggs, and maple syrup then folded chocolate chips into the mix. As it bakes, the chocolate melts into the dates and oozes over a bed of toasted pecans.

I’m finding Medjool dates to be an amazing baking ingredient. The texture is amazing, and the taste is incredible.

Since the tart filling is nutty, I opted for a flaky butter dough. This pie can be made with traditional flour dough. I provided a grain-free option made with arrowroot and coconut flours.

The tarts are filled with a little bit of pecan and covered in the date puree! Then baked into a divine treat!

Chocolate Pecan Tart (Grain Free)

Recipe by Matt Roberts

Servings

servings

Ingredients

For the Crust
1 cup Arrowroot Starch
¼ cup Coconut Flour
5 Tablespoons of Butter or Palm Shortening
2 Tablespoons of Applesauce
1 Egg
For the Chocolate Pecan Pie Filling
1 cup of Chopped Pecans
1 cup (200g) of Medjool Dates
⅓ cup of Maple Syrup, Grade B
¼ cup of Melted Butter or Coconut Oil
3 Eggs
1 teaspoon of Vanilla Extract
½ teaspoon of Kosher Salt
¾ cup of Mini Chocolate Chips

Directions

For the Crust
Whisk together ¾ cup of the arrowroot and all the coconut flour.
Crumble 4 Tablespoons worth of the butter into the flour mixture by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.
Add the applesauce and egg into the buttered flour.
Mix together with a fork and form into a ball.
Grab a pinch of the remaining arrowroot and dust your working surface.
Place the dough ball in the center of the dusted surface and press flat with your palms.
Add the remaining butter in the middle and fold the dough on top of the butter. Repeat until mostly combined. Butter spots are a good thing.
Cover and place in the fridge while we prepare the filling.
For the Chocolate Pecan Pie Filling
Preheat oven to 350F.
Place the chopped pecans on a baking sheet, and bake for 6 minutes.
Puree the dates, maple syrup, melted butter/coconut oil, eggs, vanilla, and salt in a food processor or blender until smooth.
Mix in the chocolate chips. You may set a handful aside and line the bottom of the shell alongside the pecans if you like.
Assembly
Line your working surface with parchment paper and dust with some arrowroot starch.
Split the chilled dough into 6 balls for mini tarts.
Place the dough ball in the middle of the dusted area and add another pinch of arrowroot on top of the ball. The dough should be tacky and not sticky.
Cover with another sheet of parchment.
Roll the dough to about ⅛” thick.
Remove from the parchment paper and place over the tart pan. Trim the edges with a knife.
Line the bottom of the tart shell with the toasted pecans and some of the chocolate.
Pour the filling mixture evenly over the toasted pecans.
Bake at 350F for about 30-35 minutes. If the chocolate doesn’t appear melted at this point, cover the tarts with foil and bake for another 3-5 minutes.
Cool for about 10 minutes.
Let it melt your stress away.

Notes

Crust adapted from Primal Cravings
You will have to double the crust recipe for a 9-inch pie.

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