Chocolate Bottom Pecan Pie Recipe Ingredients:
Crust:
½ cup almonds
1 ½ cups pecans
¼ cup coconut sugar or evaporated cane sugar
6 soft dates, pitted
½ tsp cinnamon
Chocolate Bottom:
¾ cup cocoa powder
¾ cup soft pitted dates
2 tbsp maple syrup
1 tbsp vanilla
1 ¼ cups chopped pecans
½ cup maple syrup
1 tsp cinnamon
Pinch nutmeg
1 cup pecan halves
Chocolate Drizzle:
½ cup organic cocoa powder
1/3 cup olive oil
1 ½ cups maple syrup
2 tbsp vanilla
Chocolate Bottom Pecan Pie Recipe Directions:
Crust:
Place almonds, pecans, dates, evaporated cane sugar, and cinnamon in the food processor using the S blade and process until crumbly yet sticky. Press the mixture firmly into a 9-inch pie plate and set aside.
Chocolate Bottom:
Blend ingredients in a high-speed Blender to achieve smooth consistence. Pour ¾ cup of the mixture into the pie crust and refrigerate until firm, about two hours. Save any chocolate mixture that remains to roll into chocolate truffles.
Filling:
Place dates and coconut oil in the food processor and blend until smooth. Add the rest of the ingredients and continue to blend until smooth. Fold in the chopped pecans by hand and spread on top of the chilled chocolate bottom.
Candied Pecans:
Mix together syrup, cinnamon, and nutmeg. Coat the pecan halves with the mixture and use them to decorate the pie. Symmetrically arrange nuts around the edge of the pie. *Chill the pie for a minimum of four hours prior to serving. *
Chocolate Drizzle:
Blend ingredients in a high-speed blender until smooth. Drizzle over the pie and serve.