Chocolate Pecan Pie
This pie is simply lu-xu-rious. And wait a second, VERY rich. So don’t go crazy stuffing your face with it.
Sauvegarder
Imprimer
Épingler
Portions : 1 9-inch pie
Calories : 3262kcal
Ingrédients
Crust:
- 1 ½ cups almonds
- ½ cup grated coconut unsweetened and dried
- 8 Medjool dates or 16 small dates
Garnish
- 1 ½ cup pecan
- Pinch salt
- ⅓ cup cacao powder raw
- ½ teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 teaspoon rum (optional)
- ¼ cup dried figs cut into pieces
Préparation
- To make the crust, place the almonds and coconut flakes in the food processor fitted with the "S" blade and process until coarsely ground. Add the dates and process until the mixture looks like a fine and grainy texture and begins to stick together. Don’t overprocess. Transfer the mixture to a 9-inch (23 cm) deep-hinge mold, spread it out and squeeze it with your fingers or a spatula (if too sticky).
- To make the garnish, cut ¼ cup pecans and set aside. Place the remaining nuts and coconut in the food processor fitted with the "S" blade and process until a granular consistency. Add the dates and process until the mixture sticks together. Add the cocoa, vanilla and optional rum and process until well blended. Transfer to the bottom of the pie and press firmly. Decorate with pecans on top.
Nutrition
Calories : 3262kcal | Carbohydrates : 266g | Protéines : 73g | Fat : 245g | Lipides saturés : 44g | Graisses polyinsaturées : 59g | Graisses monoinsaturées : 129g | Lipides trans : 1g | Choléstérol : 3mg | Sodium : 33mg | Potassium : 4414mg | Fibre : 73g | Sucre : 168g | Vitamine A : 375IU | Vitamine C : 3mg | Calcium : 910mg | Fer : 20mg
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