- 3/4 cup coconut flour
- 1 1/2 cups toasted pecans, divided
- 1/2 cup plus 2 tablespoons coconut oil, divided
- 2 teaspoons cocoa powder
- Pinch of salt
- 6 eggs, divided
- 1/2 cup plus 2 tablespoons maple syrup, divided
- 4 ounces dark chocolate, chopped and melted
Preheat oven to 400° F.
Combine coconut flour, 1/2 cup pecans, 1/2 cup coconut oil, cocoa powder and salt in a food processor. Pulse until pecans are finely chopped. Add 3 eggs and 2 tablespoons maple syrup; pulse until a dough forms. Press into the bottom and sides of a 9 1/2-inch tart or pie pan. Bake pie crust for 5 minutes.
In a bowl, lightly beat 2 tablespoons coconut oil with 3 remaining eggs, 1/2 cup maple syrup, a pinch of salt and melted chocolate. Pour into baked pie crust and top with remaining pecans.
Bake for 15 minutes. Reduce temperature to 350° F and bake until filling is just set, an additional 30 to 40 minutes. Cool completely on a wire rack.