Chocolate Turtle Pie

Prep Time 30 min Cook Time 15 min Serves 10 slices     adjust servings

Guilt-free goodness made with healthy ingredients. A rich chocolate pie covered in smooth caramel and toasted pecans. Vegan, gluten free and paleo.



    • 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

    Chocolate Filling

    • 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

    Caramel Layer

    • 1 heaping cup Medjool dates , pitted
    • Water for soaking
    • Dash of pink salt , optional
    • Dash of vanilla extract


    • 1 cup toasted pecan halves


      To make the crust:

      1. Preheat oven to 350. Lightly oil a pie dish .
      2. In a mixing bowl , combine flour and salt.
      3. In a small cup, combine flax, water, oil and maple syrup.
      4. Pour wet over dry and mix well. Press into pie dish.
      5. Bake for 16-20 minutes until lightly golden. Set aside to cool.

      To make the chocolate filling:

      1. Add avocados to food processor and blend well.
      2. Melt the coconut oil (I used a glass measuring cup in the microwave.)
      3. Add warm oil and remaining ingredients to taste (add more syrup or cacao, if needed).
      4. Spread over cooled crust. Set in the fridge while you prepare the caramel.

      To make the caramel layer:

      1. Place pitted dates in a small bowl and cover with water (about 1/2 cup).
      2. Soak for 30 minutes. Remove dates from water and place in food processor, but SAVE the water.
      3. Blend dates, vanilla and salt then stream in water and until desired consistency is achieved (I used about 3-4 Tbs).
      4. Spread caramel on top of chocolate layer. Decorate with pecans.
      5. Refrigerate for 3 hours to set. Enjoy!


      Recipe Notes

      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.

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