This paleo chocolate pecan tart is part brownie, part pecan pie, every bit delicious and just begging for a spot on your holiday table. You won’t believe how decadent it is!

A couple of months ago, I found myself seated at a lunch table for about 20 in a detached garage like side building of an Amish person’s house in the middle of Ohio. I’ve had Amish food before (having gone to college in the heart of central Pennsylvania, there was plenty of that) but I’ve never had quite as authentic a meal as this lunch.

Paleo Chocolate Pecan Tart
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After 2 rounds of chicken, pulled beef, green beans, mashed potatoes and the most amazing homemade bread I’ve literally ever tasted, we dug into dessert.

Set out on the table were different plates of three types of pie: an apple oat crumble, a fluffy peanut butter pie and a traditional pecan pie. I honestly thought I’d be all about the apple oat crumble, fruit pies (or tarts) are way more my style, but just as I was about to lay my fork down for the day, I decided to take a little bite of the pecan pie.

Chocolate Pecan Tart

Oh my.

It was sticky, sugary, melt in your mouth buttery and pretty much a heart attack/artery clogging piece of amazingness. I don’t even really like pecan pie and I’ve been thinking about it every day since.

So much so that I decided it needed to be inspiration for a paleo version.

Let’s get something straight with this recipe, just because it’s paleo folks, does not mean it’s healthy.

There may not be refined sugar in this chocolate pecan tart, but there’s enough maple syrup, coconut sugar and fats from all the nut flours in the crust to pretty much fill (or more likely, exceed) your daily quota for all those things in just one slice.

That said, it’s worth every calorie-filled bite, trust me.

Grain Free Chocolate Pecan Tart

The chocolaty tart crust gives the pie an almost brownie (paleo brownie, that is!) like bite on the bottom with all the sticky sugar filled goodness you expect from a pecan pie on top.

The richness of each bite will literally leave your taste buds begging for more while the whispers for help from your waist line get ignored by that “it’s the holidays, I deserve to indulge” devil on your shoulder.

My advice to you, listen to the devil this time around.

Looking for more desserts for the holidays?

Try this vegan apple pie or some paleo pumpkin fudge. This cranberry curd tart is also as delicious as it is stunning in appearance.

Don’t miss this guide to mastering Thanksgiving desserts either with many helpful tips and tricks to making the holiday delicious and stress-free!

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Chocolate Pecan Tart

Servings: 12 servings
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Chocolate pecan tart.
Paleo chocolate pecan tart is the rich and delicious dessert you won't forget anytime soon. Heaven in every bite.

Ingredients 

For the Crust:

  • 1 1/2 cups Cashew Meal
  • 3/4 cup Almond Meal
  • 3/4 cup Tiger Nut Flour
  • 1/4 cup Unsweetened Cocoa Powder, Plus 2 tablespoons
  • 1/2 teaspoon Kosher Salt
  • 3 tablespoons Coconut Sugar
  • 3 tablespoons Pure Maple Syrup
  • 1 1/2 teaspoons Vanilla Bean Paste
  • 1/3 cup Coconut Oil, Softened, not melted

For the Filling:

  • 3 tablespoons Unsalted Butter, Melted
  • 3/4 cup Coconut Sugar, Plus 2 tablespoons
  • 3 Eggs
  • 3/4 cup Pure Maple Syrup
  • 1 teaspoon Vanilla Bean Paste
  • 2 cups Pecan Halves

Instructions 

For the Crust:

  • Preheat oven to 325°F.
  • Combine all ingredients in a food processor and process until mixture comes together and starts to become lumpy/form a ball.
  • Transfer the mixture into an 11-inch tart pan and spread out evenly on the bottom of the entire pan using your fingers.
  • Poke a few holes using the tines of a fork in the crust then place pan in the oven and bake for 15 minutes. Remove set aside and let cool.

For the Filling:

  • Preheat oven to 400°F.
  • Whisk the butter and coconut sugar in a medium bowl until combined.
  • Add the eggs, maple syrup and vanilla bean paste and whisk again until smooth.
  • Add the pecan halves and stir.
  • Place the tart pan with the cooled baked crust on a baking sheet. Pour the filling into the pan on top of the crust. Use a spatula to evenly distribute the pecan halves on the surface of the tart.
  • Place the baking sheet with the tart pan on top in the oven.
  • Immediately reduce the temperature to 350 degrees and bake for about 40-45 minutes until the center of the tart is set and not wiggly.
  • Remove from the oven, transfer the tart pan to a cooling rack and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1SERVINGCalories: 520kcalCarbohydrates: 45gProtein: 7gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 48mgSodium: 142mgPotassium: 167mgFiber: 6gSugar: 28gVitamin A: 156IUVitamin C: 1mgCalcium: 83mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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11 Comments

  1. Looks AMAZEBALLS (and I hate that “acronym” – seriously, is it even a word? – but it totally applies here). Can you sub ghee or lard or palm shortening for the butter in the filling? I’m trying to avoid dairy (except for ghee). Thanks!

  2. Holy moly, that chocolatey, brownie-like crust. A.MA.ZING. I love pecan pie but adding a little chocolate decadence to it just won me over, BIG time. Plus I LOVE LOVE LOVE that you’ve made it paleo!!

  3. Gina, this tart is BEAUTIFUL!! Love that nice pecan topping here. That feast you had in Ohio also sounds amazing. (P.S. We totally are on the same page with posting chocolate tart recipes today!)

  4. Dear Gina, you managed to combine two of my favorites in one. This brownie pecan pie is a show stopper! How magnificent…I must try this. xo, Catherine

  5. I wouldn’t be able to eat just one slice of this tart! The almond chocolate crust sounds delicious. I love that it is part brownie, part tart too!