Paleo Chocolate Chip Pecan Pie
  • For the crust:
  • 4 tablespoons ghee, melted
  • 2 tablespoons coconut nectar (honey or maple syrup will work too)
  • 1 cup blanched almond flour
  • ½ cup cassava flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • For the filling:
  • 3 eggs
  • ¼ cup ghee, melted
  • 1.5 cups pecans, roughly chopped (plus a few more for topping)
  • ⅓ cup chocolate chips
  • 1 tablespoon cassava flour
  • ½ cup maple syrup
  • ¾ cup coconut sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon unsweetened almond milk
  1. Preheat oven to 350.
  2. In a medium bowl, combine all crust ingredients.
  3. If too flaky, add a tablespoon of water at a time until the ingredients resemble dough. Do not add too much water, you want a flaky crust so just add enough so that the ingredients aren't falling apart.
  4. Press dough into a pie dish.
  5. Place into the oven and bake for 5 minutes.
  6. While the crust is baking, chop the pecans and combine the remaining filling ingredients.
  7. Once the crust is done, remove from the oven and pour the chopped pecans and chocolate chips into the bottom of the crust.
  8. Pour the liquid filling on top, evenly.
  9. Add a few more pecans to the top for decoration. (Optional).
  10. Place back in the oven and bake for 30 minutes.
  11. Remove from the oven and tent with tin foil to prevent the crust and pecans from burning and place back in the oven to bake for another 20 minutes.
  12. Remove from the oven and let it cool before slicing.
Recipe by Anya's Eats at