Caramel Chocolate Pecan Pie

Turtle (Chocolate Caramel Pecan) Pie

Print

With ImageWithout Image

Yield: 10

Author: Dani

Prep time: 15 MinSet Time: 1 HourTotal time: 1 H & 15 M

This turtle cheesecake comes together so quickly and is both paleo and vegan! It has a baked pecan coconut sugar crust, a layer of delicious caramel and crunchy pecans, all topped with a chocolate ganache.

Ingredients

crust

• 3 cups raw pecans
• 6 tbsp coconut sugar
• 1 tsp cinnamon
• 1⁄2 tsp sea salt
• 6 tbsp vegan butter, cubed (I use Miyokos)

Caramel

• 2 cups full-fat canned coconut milk (the solid part from the can)
• 1 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Chocolate Ganache

• 6 ounces chocolate
• 2/3 cup coconut cream (solid part from canned coconut milk)
• 1/4 tsp vanilla
• Pinch of sea salt

Instructions

1. Preheat the oven to 350F.
2. Combine the pecans for the crust in a food processor, processing until they resemble a course flour. Then add the remaining ingredients and process more until well combined.
3. Press into the bottom of a greased pan. Bake for 8-10 minutes. Remove from the oven and allow to cool.
4. Create the caramel by combining the coconut cream, maple, and coconut sugar, in a small saucepan over medium heat. Bring to a boil, stirring constantly, for about a minute.
5. Reduce the heat to low and allow the mixture to simmer, until it reduces and resembles a caramel consistency. Stir int he vanilla and sea salt. Pour over the cooled crust. Place in the freezer.
6. Combine the chocolate and coconut cream in the same small saucepan over low heat. Melt together until completely combined and thickened. Then stir in the vanilla and sea salt. Once the caramel layer has set up a bit, pour over the chocolate layer evenly. Place back in the freezer to set completely.
7. Top with more crushed pecans and coco whip!

Created using The Recipes Generator