Happy Monday y’all!
Are y’all sick of turkey, stuffing, sweet potatoes, and pie? Good…me neither 🙂
Seriously, I have made my crust less pumpkin pie about 4 times now and have been eating it for breakfast…sooooooo good!
Yesterday, I spent some time with my extended Italian family at my grandma’s for breakfast. I didn’t even make it to the dessert because I filled up on eggs and biscuits. However, I did get a chance to take home a piece of my grandmother’s carrot cake. Holy carrot cake batman! It was sooooo moist and chock full of carrots with cream cheese frosting…just how I like it! 
Anyway, I would like to say that around the holidays I put more emphasis on making desserts rather than the main meal. I think it might have something to do with my sweet tooth. Maybe. This Thanksgiving i wanted to put my own spin on a pecan tart. So, boom!
The Sticky Date Chocolate Pecan Tart was born.
This pecan pie is made with an all pecan crust. Like seriously, I made my own pecan flour and combined it with some other good stuff…like agave nectar
and coconut oil. 

The filling is a mixture of pureed dates and chopped pecans. It is the perfect amount of sweetness. 

Not overbearing at all.

Then comes the topping. 
 Cocoa powder is disguised as chocolate after being mixed with melted coconut oil and agave.

Seriously…it is the 
You can totally fool your guests!

Trust me…they will never know it’s not real chocolate. 

This stuff went pretty quick so I have to photog the last piece!

I am definitely making this again for Christmas. 

Sticky Date Chocolate Pecan Tart (GF/V):
For the crust:
2 c. pecan flour (grind raw, whole pecans in a food processor until they reach a powdery type flour consistency)
1/4 t. sea salt
1/2 c. agave nectar (or honey)
1/2 c. melted coconut oil
For the filling:
10 Medjool dates, pitted and soaked in 1/2 c. warm water
seeds of 1 whole vanilla bean
2 T. melted coconut oil
1/8 t. sea salt
3/4 c. chopped, toasted, unsalted pecans
For the topping:
1/2 c. agave nectar
1/4 c. melted coconut oil
1/4 c. unsweetened cocoa powder
whole, toasted pecans for topping
For the crust:
1. Preheat the oven to 350 degrees F. Grease a 9-in round tart pan (with a removable bottom) with coconut oil.
2. In a large mixing bowl, combine the pecan flour, sea salt, agave, and coconut oil until the mixture resembles a crumbly meal.
3. Press the crust mixture firmly into the prepared tart pan. Prick the crust with the tines of a fork. 
4. Refrigerate the crust for at least 20 minutes before baking.
5. Bake for 15-16 minutes or until slightly golden.
6. Let the crust cool completely. 
For the filling:
1. In the bowl of a food processor, puree the soaked dates, the date water, vanilla bean, coconut oil, and sea salt until smooth and creamy. 
2. Fold in the chopped pecans. 
3. Pour the mixture evenly into the cooled crust. Place the tart in the refrigerator while you prepare the topping.
For the topping:
1. In the bowl of a food processor, blend together the agave and coconut oil until smooth. 
2. Add in the cocoa powder and process until smooth, scraping down the sides of the bowl as needed.
3. Pour the topping over the date filling. Decorate the tart by lightly pressing whole pecans along the edges of the tart. 
4. Refrigerate until firm, about 1 hour.
5. Slice and serve. 
Makes 8-9 slices.


  1. I must make this wonderful dish, thanks for posting it.

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