Paleo Chocolate Pecan | #thanksgiving #pecanpie #glutenfree #dairyfree #paleo #holidayrecipes |

Paleo Chocolate Pecan Tart

  • Author: Ellie
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven


This paleo chocolate pecan tart is a super simple, crazy delicious, and make-ahead recipe that is perfect for your Thanksgiving table. No gluten, grains, or dairy – so everyone can enjoy! 



For the crust:

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 Tablespoon maple syrup
  • 1/4 cup coconut oil, melted
  • 1 pinch salt

For the chocolate ganache:

  • 3 oz. dark chocolate, chopped (make sure to use diary-free to keep it paleo!)
  • 1/4 cup coconut milk

For the pecan butter caramel:

  • 3/4 cup salted vanilla pecan butter
  • 1 cup medjool dates (about 8 dates), pitted and soaked in hot water for 30 mins if needed
  • 1/4 cup unsweetened almond milk
  • Heavy pinch sea salt

For the topping:

  • 1 cup pecans
  • 1/4 cup diary free chocolate chips


  1. For the crust: Preheat oven to 350ºF and spray a 9″ tart pan with coconut oil spray. In a medium-sized mixing bowl, combine the almond flour, coconut flour, and salt. Stir in the melted coconut oil and maple syrup and mix until fully combined.
  2. Transfer dough to a pan. Using the bottom of a cup or your fingers, evenly press dough in bottom and up sides of pan. Using a fork, mark the bottom of the dough; this prevents it from puffing up.
  3. Bake in center of oven until golden and firm, about 10-12 minutes. Transfer to a wire rack to cool completely.
  4. For the chocolate ganache: Place the dark chocolate in a bowl. Microwave the canned coconut milk for about 30 to 45 seconds or until steaming. Pour the hot coconut milk over the chocolate and let stand for a few minutes. Stir until fully melted and combined. Pour into the cooled crust and transfer to the refrigerator to cool completely, about 1 hour.
  5. While the ganache is setting, make the pecan butter caramel: In a food processor, blend the pecan butter, dates, almond milk, and sea salt on high speed until smooth and creamy; about 1-2 minutes.
  6. Spread the pecan butter caramel over the ganache. Top with pecan halves and chocolate chips, pressing the ingredients into the caramel.
  7. Keep stored in the refrigerator until ready to eat.

Keywords: pie, tart, pecan pie, dessert, Thanksgiving, holiday