There’s a diner in New Orleans that sits just off the streetcar line called the Camellia Grill. It was there about ten years ago that I had my first slice chocolate pecan pie, warmed up right on the grill with a giant scoop of ice cream on top.
I was in love. There was no going back to the regular pecan version.
Fast forward to current time, and I can’t put together pecans and chocolate without thinking of that first slice. This gluten-free chocolate pecan tart version is assuredly lacking the usual corn syrup, butter, and flour of it’s decadent counterpart, and it’s easier too.
Almond butter and maple syrup make up the sweet pecan coating, and dark chocolate, coconut oil, and maple syrup are whipped together to make the chocolate filling.
With a week out from Thanksgiving, I’ve already decided to give it a spot on our table that day. I hope you will too.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Gluten-Free Chocolate Pecan Tart Recipe
Ingredients
For Crust
- 2 cups almond flour packed, about 270g
- 4 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 4 tablespoons coconut oil melted
For Pecan Topping
- 1 2/3 cups raw unsalted pecans
- ¼ cup creamy unsalted almond butter
- ¼ cup + 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- couple pinches of salt
- For dark chocolate filling:
- 8- ounces dark chocolate broken in pieces
- 4 tablespoons coconut oil melted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon maple syrup room temperature
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add maple syrup and coconut oil. Blend with a fork until liquid is evenly distributed and the mixture resembles wet sand.
- Press crust mixture into bottom and up sides of tart pan. Bake for 10-11 minutes or until crust has started to turn golden brown. Remove from oven and cool in pan on a wire rack. Turn the oven to 300 degrees.
- While the crust is cooling, spread pecans on a baking sheet and roast for 3-5 minutes, careful to not burn. Remove and allow to cool.
- Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the coconut oil, vanilla extract, maple syrup, and salt. Pour chocolate filling into prepared crust and smooth with a spatula. Set aside.
- In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and salt. Place nuts in medium bowl and add almond butter mixture. Stir until nut mixture is evenly coated.
- Gently spoon the nut mixture on top of chocolate filling in an even layer. Refrigerate for at least 1 hour, or until filling has set. Allow tart to sit out at room temperature for at least 30 minutes before serving. Cut with a warm, dry knife.
Tori//Gringalicious.com says
GorgeOUS!!!! What a perfect treat to add to every holiday menu!
Tessa says
Aw, thank you Tori!! Have a great weekend! xoxo
Abby @ Heart of a Baker says
Well, now I need to make this for my Thanksgiving this weekend! Also, I’ve never never been to New Orleans, but your story makes me want to visit so badly! Next blogger get together perhaps? :)
Tessa says
Yay! <3 Um, yes, that is a wonderful idea! Let's go! xoxo
Mary Ann | The Beach House Kitchen says
Absolutely gorgeous Tessa. That overhead shot!! I’m drooling! Wish I could grab that slice!
Tessa says
Thank you, Mary Ann! I grabbed a slice, and then another… ;) Hope you have a wonderful weekend!
Emily | Gather & Dine says
If you can believe it, I’ve never had a chocolate pecan pie, but you have absolutely convinced me that this is the way to go if you’re gonna have pecan pie. :) So clever to swap out the corn syrup and butter for almond butter, maple syrup, and coconut oil. Will be such a winner at your Thanksgiving table!
Tessa says
Oh my goodeness, it is a treat! But this version leaves you feeling better. ;) Happy weekend, friend! <3
Rony Jahid says
What a perfect dessert! I also agree with you that, dark chocolate, coconut oil, and maple syrup are whipped together to make much better the chocolate filling. I really want to make this sweet tart for my Thanksgiving this weekend.Very nice sharing.
Tessa says
Thank you, Rony. It is certainly a dessert that works well for the holidays and other occasions!
Rony Jahid says
Its my pleasure, of course its perfect dessert for any kind of occasions. Thanks for your valuable response. Have a great time!!
Aysegul Sanford says
How did I miss this?!!! This cake is simply breathtaking Tessa.
I have been eye-ing a similar recipe for some time now and after seeing this I think I am going to make it.
Your photos and styling… as always, BREATHTAKING.
PS: I wish I was your neighbor. ;)
Tessa says
Oh, thank you!! I so appreciate your kind words. The most wonderful thing about this tart is how quickly and easily it comes together.
PS: I wish you were my neighbor too!