Chocolate Pecan Pie

I found this delicious Chocolate Pecan Pie recipe at Elana's Pantry. I changed it around a bit as I always do. This pie is wheat free, gluten free and dairy free.

Elana uses coconut sugar which I don't like I prefer to keep it natural so changed it for honey. I also added some cinnamon which always goes well in a pie with chocolate, not to mention it smells like heaven in the kitchen while it is baking too. I also added some vanilla to the crust to give it a little sweetness.

I made the pie as I was going to my sisters for an early Christmas dinner. The Chocolate Pecan Pie turned out to be a smash hit as I had a piece and another guest had a piece and he raved about it and told his brother in law to have a piece and then he raved and told his sister to have a piece and it went all around the table like this. Before I knew it the whole pie was almost gone!

I highly recommend you eat this with a scoop of ice cream. It break s up the sweetness of the pie.

Chocolate Pecan Pie Recipe

Ingredients for Pie Crust
2 cups blanched almond flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla essence
1 egg
 
Ingredients for Chocolate Pecan Filling
3 large eggs
1/2 cup honey
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
200gm of dark chocolate finely chopped
2 cups whole pecans

Method for Pie Crust
1. Place coconut oil, vanilla and egg in a large bowl and mix.
2. Add almond flour and mix until well combined.

 

 
3. Press dough into a 23cm/9-inch pie dish


Method for Filling
1. In a food processor combine eggs, honey, cinnamon and coconut oil.

2. Stir in pecans and chopped chocolate by hand.

3. Transfer filling into unbaked pie crust and bake at 180C/350° for 40-50 minutes or until set. Keep an eye on the edges so they don't burn. If you find it going brown place foil over pie and continue baking.

5. Cool before slicing so filling can set then serve with a scoop of lactose free ice cream. Yum!

Flourless Olive Oil Chocolate Cake

It is my sister's birthday today and to celebrate I made her a Flourless Olive Oil Chocolate Cake. She is getting used to my new grain free diet so is happy to try the treats I make for her.

I found the recipe at Taste and then adapted it to suit my dairy free, grain free, gluten free diet. I got it right the first time which makes me very happy.

A scoop of lactose free vanilla ice cream on the side makes this Flourless Olive Oil Chocolate Cake divine to eat.

Paleo Flourless Chocolate Cake

Ingredients
1/2 cup/125 mls extra virgin olive oil
300gm/10.5 oz dark chocolate buttons
4 eggs, separated
1/4 cup honey
1/4 teaspoon baking soda

Method
Preheat oven to 160°C/140°C fan-forced. Grease a 23cm/9 inch round springform cake pan lined with baking paper.

Melt chocolate in a a microwave or a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.

Using an electric mixer, beat egg yolks and 2 tablespoons honey for 5 minutes or until thick and creamy.

Beat egg whites in a separate bowl until soft peaks form. Gradually beat 2 tablespoons remaining honey until dissolved.

Add chocolate mixture to egg yolk mixture. Mix to combine.

Gently fold in another third of the egg white mixture and half the olive oil into chocolate mixture.

Fold in the last third of egg white mixture, the rest of the olive oil as well as the baking soda which is used to stop the cake from over browning.

Pour into prepared pan. Bake for 40-45 minutes or until top is firm to touch.

Serve warm which is delicious or allow to cool.