If you’re looking for a holiday dessert, I totally recommend saving this healthier Chocolate Pecan Pie recipe! This is the dessert I’m bringing to Thanksgiving!
Last year, I was given the challenge of making a healthier chocolate pecan pie. I replaced the corn syrup with dates, the milk chocolate with cacao and dark chocolate, and the white flour with pecan flour! Even with the swaps, it was still a hit at Thanksgiving!
This year I sprinkled some @ifiprovisions Mini Dark Chocolate Stars on top! How cute are they?!?! I also used @ifiprovisions Santander Dark Chocolate in the pie. We have a huge bag of these dark chocolate discs at home and hubby and I are pretty much addicted to having a couple pieces every night. If you want to try either of these chocolates, you can use the code HEALTHYHOLME for 15% off site-wide!
Chocolate Pecan Pie Recipe
Ingredients
- 2 cups of dates
- 1 cup water
- 1/2 cups pecan or almond flour
- 1 cup pitted dates soaked in hot water for 5 minutes
- 3 eggs
- 1 tsp vanilla
- 6 tbsp butter/ghee
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp pecan (or almond) flour
- 1 tsp cacao powder
- 1/4 cup dark chocolate chips + more to top pie
Instructions
- Preheat the oven to 350 degrees F and lightly grease a pie dish.
- Boil 2 cups of dates with 1 cup water. Meanwhile, in a food processor, blend 1 1/2 cups pecan (or almond) flour with 1 cup softened pitted dates.
- Add 1/2 teaspoon of water at a time until the dough sticks together. Spread the dough out over the base and sides of the pie dish.
- Wipe out the food processor and then blend the boiled dates (and any remaining water), eggs, vanilla, butter/ghee, sea salt, 1 tsp cinnamon, 1 tsp pecan (or almond) flour, and cacao powder together.
- Layer the chocolate chips on the crust, pour on the filling, and top with pecans and more chocolate chips.
- Bake for 40 minutes, or until the filling is set. Serve warm or chilled. Enjoy!
