Are you searching for an amazing (but healthier) dessert for your next party? A yummy pie for Thanksgiving that you won’t regret later? Emily from PrettyPies.com at your service! I’m here to share a delicious dessert that’s filled to the brim with nutritious ingredients. Pretty from the inside out! So you can enjoy guilt-free. 🙂
Have you ever had a chocolate turtle pie? It’s a decadent chocolate filling topped with caramel and pecans. One of my favorite combinations. Something about rich chocolate and pecans is so delightful and comforting this time of year when the weather gets cooler. I love to cozy up on the couch under my warm blanket and savor something chocolatey after the kids have gone to bed. Because #mommyneedschocolate 😉
Chocolate Turtle Pie just got a whole-foods makeover, and the results are fabulous. Unlike traditional pies full of processed ingredients with bleached-this and canned-that, this recipe has zero grains, gluten, refined sugar, dairy, or eggs. So it’s vegan and Paleo-friendly and something most everyone can enjoy. Yay!
What’s it made of? You would never know by tasting it that the chocolate is made with avocado! YES. So it’s loaded with nearly 20 different vitamins, plus super healthy fats. (If you’ve never had an avocado pie, you’re seriously missing out. They’re SO irresistibly smooooth.) The silky chocolate avocado is spread on top of a crisp, buttery crust made with almond flour and topped with vegan caramel made from dates!
Avocados, nuts and dates are not only incredibly nutritious, but fiber and protein-rich. That means it’ll fill you up so you won’t be tempted to overindulge (the struggle is real.) One slice of whole-foods dessert is completely satisfying.
Another plus of fiber-rich desserts is they won’t spike your blood sugar and send you into a vicious cycle of sugar crashes and cravings. That’s the beauty of whole food desserts! That’s why I’m so passionate about real food (and Pretty Pies!)– because your body reacts SO differently to processed food vs real food.
No sugar-coma-induced regrets here, folks! Just happy bellies all around. So have your pie and eat it, too. 😉
Emily Spain is a mom of two littles, a wife and the creator of PrettyPies.com— delicious desserts that are not only good to look at, but actually good FOR you! She’s a whole-food fanatic, coconut lover, and veggie-hiding ninja. You can follow her on Facebook, Instagram and Pinterest.
Chocolate Turtle Pie
Yields 10 slices
Guilt-free goodness made with healthy ingredients. A rich chocolate pie covered in smooth caramel and toasted pecans. Vegan, gluten free and paleo.
30 minPrep Time
15 minCook Time
3 hr, 45 Total Time
- 2 1/4 cups almond flour
- 4 1/2 Tbs oil (I used almond)
- 1 1/2 Tbs maple syrup
- 1 Tbs ground flax + 1 Tbs water
- 1/4 tsp pink salt
- 3 ripe avocados
- 1/2 cup raw cacao powder , to taste
- 1/4 cup coconut oil , melted
- 1/2 cup pure maple syrup
- 1 Tbs vanilla extract
- 1/16 tsp almond extract
- 1/16 tsp pink salt
- 1 heaping cup Medjool dates , pitted
- Water for soaking
- Dash of pink salt , optional
- Dash of vanilla extract
- 1 cup toasted pecan halves
- Preheat oven to 350. Lightly oil a pie dish .
- 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 pie dish.
- Bake for 16-20 minutes until lightly golden. Set aside to cool.
- Add avocados to food processor and blend well.
- Melt the coconut oil (I used 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.
- Place pitted dates in a small 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 (I used about 3-4 Tbs).
- Spread caramel on top of chocolate layer. Decorate with pecans.
- Refrigerate for 3 hours to set. Enjoy!
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.
A quick and easy way to toast pecans: Place them in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until fragrant and golden brown.