Our time in California is coming to an end. We head out early December and I’m looking forward to getting back to our routine and schedule (as lame as that sounds). Don’t get me wrong, this has been an incredible experience. I love our outdoor adventures and the memories we’ve made here.
The views, and sunsets, and beaches. I don’t know why I’m always so surprised at the beauty, but it gets me every time. Thank youallowing me to post all my vacation and sunset spam. You know you liked it 🙂
But, enough about our Cali fun. We need to get down to business. Thanksgiving is around the corner, I’m confronted with a major choice. Pie. What pie to make.
Pecan pie is my favorite. For me, it trumps pumpkin, apple, blueberry, um, that’s all the pies I can think of for now. Ok ok, truth be told, as I listed off those other pies I just thoughtto myself, “Wait, I really loveblueberry crumbles. And hot apple pie with ice cream. What the what am I typing?!”
But, if you were to ask me right here, right now, today, tomorrow, a week from now, what pie I wanted to eat if I could only eat one type of pie for the rest of my life. I’d choose pecan. Yes, there maaayyy be other situations where other pies pang at my tastebuds. But put any pie next to a pecan, and I’m choosing pecan.
So what’s a girl to do when I make my first ever Thanksgiving dinner and I have to choose a dessert to make and only one oven? I make my version of a pecan pie. And I add chocolate. Because,always chocolate.
There was a time in my life where I despised dark chocolate. It was milk chocolate or bust and the whole dark chocolate thing was for old people and weirdos. Turns out, I’m one or both because dark chocolate has become the ONLY answer to my chocolate cravings. So there you have it. I’m old. And weird.
Apparently no-bake desserts are becoming my thing. There’s something just so easy and carefree about mixing everything together and calling it a day. Some of my favorites? These creamy crunchypeanut butter bars. And this coffee bean bark. And what about these no bake fudge brownies. I WILL be making thesePersonal Chocolate Pecan Pies for pretty much every occasion going forward. Birthdays? Check. Christmas? Check! New Years?Yep!
So here’s how you make them:
Place your pecans in a large Ziplocbag. Use a meat tenderizer to bang your pecans until they are chunky. Chopping them with a knife also works.
In a large bowl, combine the almond flour, chopped pecans, salt, cinnamon, agave nectar, and melted coconut oil. Mix it up until everything is thoroughly blended.
Use two spoons to place big dollops of the batter into candy molds, making them about 3/4 full. Use your fingers to press down the tops of the “pies” so they’re flat. Set aside.
Melt the chocolate in the microwave for about 1 – 2 minutes, stirring every 30 seconds. Once the chocolate is melty and perfect, pour it onto the top of each pie.
Place a pecan on top of each pie.
Place the mold on top of a cutting board or baking sheet and place in the freezer for about 1 hour. Remove from the freezer and pop them out of the molds. If you are using regular muffin tins and not silicon molds, I suggest lining the muffin tins with some parchment muffin liners.
Store in the fridge until you are ready to serve. Don’t keep them in the freezer too long or they’ll get icy.
These would also be amazing as mini pies for perfect grab and go party desserts!
Recipe
Personal Chocolate Pecan Pies
You’ll love these No Bake Chocolate Pecan Pies!! I’m obsessed with how delicious + simple they are to make! Plus they’re vegan, paleo, and gluten free!
Recipe by:Lindsay Grimes
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
Prep: 15 minsCook: 1 hourTotal: 1 hour 15 mins
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Servings: 12 1x
Ingredients
- 2 cups blanched almond flour
- 1 cup pecans, chopped + extra for topping
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup + 2 tablespoons agave nectar
- 1/2 cup refined coconut oil, melted
- 1 cup 80% cacao dark chocolate
Instructions
- Place your pecans in a large Ziploc bag.
- Use a meat tenderizer to bang your pecans until they are chunky. Chopping them with a knife also works.
- In a large bowl, combine the almond flour, chopped pecans, salt, cinnamon, agave nectar, and melted coconut oil.
- Mix it up until everything is thoroughly blended.
- Use two spoons to place big dollops of the batter into candy molds, making them about 3/4 full.
- Use your fingers to press down the tops of the “pies” so they’re flat. Set aside.
- Melt the chocolate in the microwave for about 1 – 2 minutes, stirring every 30 seconds.
- Once the chocolate is melty and perfect, pour it onto the top of each pie.
- Place a pecan on top of each pie.
- Place the mold on top of a cutting board or baking sheet and place in the freezer for about 1 hour.
- Remove from the freezer and pop them out of the molds. If you are using regular muffin tins and not silicon molds, I suggest lining the muffin tins with some parchment muffin liners.
- Store in the fridge until you are ready to serve. Don’t keep them in the freezer too long or they’ll get icy.
© The Toasted Pine Nut
Enjoy!! xo
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