Chocolate Turtle Pie
Rich, creamy chocolate topped with sweet caramel and toasted pecans on a buttery crisp crust. But made healthier using whole foods!
Prep Time30 mins
Cook Time15 mins
Total Time3 hrs 45 mins
Servings: 10 slices
- 1 cup pecan halves roasted
To make the crust:
Preheat oven to 350. Lightly oil a pie plate.
In a mixing bowl, combine flour and salt.
In a small cup, combine flax, water, oil and maple syrup.
Pour wet over dry and mix well. Press into a standard size pie dish.
Bake for 16-20 minutes until lightly golden. Set aside to cool.
To make the chocolate filling:
Add avocados to food processor and blend well.
Warm coconut oil gently in a glass measuring cup in the microwave.
Add warm oil and remaining ingredients to taste (add more syrup or cacao, if needed).
Spread over cooled crust. Set in the fridge while you prepare the caramel.
To make the caramel layer:
Place pitted dates in a bowl and cover with water (about 1/2 cup).
Soak for 30 minutes. Remove dates from water and place in food processor, but SAVE the water.
Blend dates, vanilla and salt then stream in water and until desired consistency is achieved (about 3-4 Tbs).
Spread caramel on top of chocolate layer. Decorate with pecans.
Refrigerate for 3 hours to set. Enjoy!
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Food processor from Amazon
Cacao Powder here on Amazon
Blanched Almond Flour here on Amazon
Nutiva coconut oil: here on Amazon
I always buy avocados from ALDI -- they're frequently on sale for 59 Cents :)
To Store: Keep refrigerated or frozen. If frozen, set out at room temp for 30-45 minutes before serving. (I LOVED it from the freezer!)
Should keep about 5 days in the fridge, but it's best consumed within 2-3 days, since the crust will soften slightly the longer it sits.