This week, we’re spotlighting recipes from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.), a collection of Paleo-friendly takes on classic comfort food. Try making the recipes at home and let us know what you think!
Chocolate Chip Georgia Pecan Pie. (Photo: Stephanie Gaudreau)
Chocolate Chip Georgia Pecan Pie
Yield: 8 servings
(Grain-, Dairy-, Soy-, Nightshade-free)
Oh my pie! I can’t be certain, but I think there is a Southern law that says you must eat your weight in pie if ever in the Southern states. Pie is not just dessert—it is as essential as the air you breathe. This version is the perfect marriage between traditional pecan pie and chocolate!
For the crust
1 cup cashew meal (or grind your own)
1 cup almond flour
1 tablespoon pure maple syrup
¼ cup tapioca flour
Pinch of salt
For the filling
3 tablespoons coconut oil, melted
¾ cup dairy- and soy-free chocolate chips, plus more for sprinkling on top (optional)
1 ½ cups pecan halves
¼ teaspoon sea salt
½ cup maple sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350°F.
To make the crust, combine all the ingredients in a bowl and mix until well incorporated. Lightly grease pie tin and press the mixture into a nice even layer in the base and up the sides. Par-bake the crust for 5 minutes, then remove from the oven.
To make the filling, mix all the ingredients in a bowl until well combined, and then pour into the par-baked pie shell. If adding more chocolate chips, sprinkle them on top. Return the filled pie to the oven and bake for 30–40 minutes, or until set. Remove from the oven and set aside to cool slightly. Serve warm.
Reprinted with permission from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins (Page Street Publishing Co.).
Down South Paleo: Delectable Southern Recipes Adapted for Gluten-Free, Paleo Eaters by Jennifer Robins. (Photo: Stephanie Gaudreau)
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