This Gluten-Free Chocolate Pecan Tart is made with an almond flour crust, chocolate filling, and a naturally-sweetened pecan topping. Gluten-free and dairy-free.
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 of 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.
So, fast forward to the 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 its decadent counterpart, and it's easier too.
A tart with a press-in crust, its simple, no dough rolling needed.
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!
More Gluten-Free Tart Recipes
Gluten-Free Chocolate Pecan Tart
For Pecan Topping
- 1 ⅔ cups raw unsalted pecans
- ¼ cup creamy unsalted almond butter
- ¼ cup + 1 tablespoon maple syrup room temperature
- 1 teaspoon pure vanilla extract
- couple pinches of salt
- 8 ounces dairy-free chocolate or dairy-free chocolate chips broken in pieces
- 4 tablespoons coconut oil melted
- ½ teaspoon pure vanilla extract
- 1 tablespoon maple syrup room temperature
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom 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 Fahrenheit.
- 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.