Paleo Chocolate Pecan Tart

This little tart is so stinkin good.  It's basically chocolate pecan pie, but the crust is only on the bottom like a tart or a cheesecake!  No one can ever believe that it's full of nourishment, gluten free, dairy free, grain free, and sweetened with honey. I make this recipe year round and have replaced my Thanksgiving Pecan Pie recipe with this one.  Serve with vanilla cashew ice cream.  It's a dream!

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Ingredients:

For the Pie Crust: 

• 125 grams almond flour about 1-1/4 cups
• 3 tablespoons miyokos vegan butter,  soy free earth balance or coconut oil melted and cooled
• pinch of sea salt
• 1 egg

For the Filling:

• 1.5 cup chopped pecans
• 3 organic eggs
• 1/4 cup avocado oil
• 2/3 cup honey
• 3 tablespoons organic cacao powder
• 1.5 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon sea salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 325 degrees.
2. For the crust, combine almond flour, earth balance, egg, and salt in a bowl. Press into bottom and half way up sides of a non stick tart pan with removable bottom. Sprinkle pecans over bottom of crust.
3. For the filling, add eggs, avocado oil, honey, cacao powder, espresso powder, vanilla, and salt to blender. Blend on high until smooth. Pour into crust. Mix in chocolate chips.
4. Bake 30 - 35 minutes, until set and slightly puffed. Cool completely and carefully remove tart ring.