Sunday, 13 December 2015

Dairy Free Chocolate Pecan Pie Recipe

I've been meaning to try out a recipe for Pecan Pie ever since I saw a snap of my friend's Thanksgiving dessert last month, but this weekend was the first time I've had a chance to have a go!

I opted for a grain and dairy free recipe to keep it a little bit healthier (my December diet has mostly been chocolate and wine so far...) and it's also great to have some free from recipes ready to go around Christmas time to cater for everyone.

The original recipe is for a full pie but I've adapted it for the festive season with mini, individual pecan pies, perfect for sharing!

Chocolate Pecan Pie Filling
  • Preheat oven at 180 degrees and, if you're making individual pies, grease a muffin tray with coconut oil but if you want to make a larger one, grease and line a 9" cake tin.
  • Mix together almonds, salt, coconut oil and egg until it forms a dough. Press the dough into the tray and set aside.
  • Before preparing the filling, make sure to squeeze all of the liquid out of the courgette, if there's too much liquid left it will make the filling too loose. 
  • Add melted coconut oil, cocoa, eggs, courgette, vanilla and sweetener and blend. Stir in two thirds of the pecans and blend again. 
  • Fill the pastry cases (or case) with the filling and top with the remaining pecans and bake in the preheated oven for 35-40 minutes. 
  • Leave to cool overnight. Top with a little more sweetener for a glaze, mine didn't turn out super neat so it covers any mishaps too!
Let me know if you try this recipe out, I'd love to hear how you get on if you do!

*Discount Supplements provided me with a couple of the ingredients for this recipe, click on the links above to find out more.

1 comment

  1. Ah gosh these look absolutely delicious! Definitely one to add to my to bake list!
    The Story of a Girl


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