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Recipes // Desserts // Pecan Coconut Carob Chip Pie With An Almond Meal Crust

Pecan Coconut Carob Chip Pie With An Almond Meal Crust

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By Mee Tracy McCormick

Ingredients:

  • 1 9” Unbaked Pie Crust: (or you can disperse this into little mini pie tins or ramekins)
  • 3 cups of blanched almond meal flour or cashew meal flour
  • ¼ teaspoon of sea salt
  • 3 tablespoons of coconut oil
  • 1 egg
  • ½ cup of coconut sugar (optional you can leave this out)
  • 1 teaspoon of cinnamon

Directions:

  1. Place almond meal flour, cinnamon, coconut sugar and salt into your food processor and pulse briefly. 
  2. Add coconut oil and egg, pulsing until mixture forms a ball. Press dough into a 9-inch pie pan or into 4 mini pie tins.  Do NOT prebake crusts.

Filling Ingredients:

  • 4 large eggs
  • 1 cup of coconut sugar
  • 1 cup of coconut nectar
  • ½ cup of coconut oil – melted
  • 1 tablespoon of coconut milk
  • 2 cups of chopped pecans
  • 1 cup of carob chips (or dairy free chocolate chips)

Directions:

  1. In a food processor or blender, combine eggs, coconut sugar, coconut nectar, coconut oil melted, coconut milk.
  2. Once completely blended add in your chopped pecans & carob chips – folding them in by hand.
  3. Pour your filling into your pie crust. 
  4. Bake at 350 degrees for 40 to 50 minutes depending on the strength of your oven.
  5. If you are making mini pies check on them at about 30 minutes to make sure that they aren’t over cooked and dried out.
  6. I love to serve this recipe with coconut whipped cream!
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