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Chocolate Bourbon Pecan Pie Recipe

raw chocolate bourbon pecan pie

Yes! this is a gluten free, dairy free, unbaked, and yes! it is delicious…

Being French I have always had a sweet tooth, with a discriminate palate and great love for the American classics like pecan pie and cheesecakes… Here I join this festive, luscious pecan pie with my other love: chocolate. Enjoy!



  • 1 1/4 cups flax seeds powdered or toasted pecans
  • 1 cup coconut flakes floured
  • 1/2 cup coconut sugar (turned into a fine powder)
  • 2tsp vanilla extract
  • 3 to 4 TBSPs melted coconut oil

RECIPE NOTES: You can easily powder your flax,coconut flakes,coconut sugar or pecans in a coffee grinder or a blender. Of course they can also be purchased already powdered but the flavor is not quite the same.

  • Toasting your nuts will increase the nutty flavor and the dryness.
  • To toast your pecans, just measure how much you are going to need for the whole recipe. Place for about 10 to 15 minutes in a 300 oven, let them cool a few minutes before use.
  • Place all the ingredients together in a mixing bowl, then using your fingers, mix thoroughly to form a wet but crumbly mix that will shape easily into an 8” pie shell. Your mix should not be soggy. With your finger, apply the mix, starting from the side of the pie shell, working toward the center. Refrigerate.


  • 1 cup toasted pecan
  • 1/4 cup almond milk or coconut water or plain water
  • 1/2 cup maple syrup
  • 1 1/2 cups pitted dates and pre-soaked if too dry
  • 3 tbsp melted coconut oil
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1tsp cinnamon
  • 1 or 2 ounces of good quality bourbon (optional)
  • 1/2 cup of unsweetened cocoa powder
  • 2 cups of toasted pecans (halved or pieces)

RECIPE NOTES: Remember that this is an unbaked pie, so the alcohol content from the bourbon will not dissipate. If you would like the alcohol to dissipate and just the flavor to remain, you could place the milk with the bourbon in a small pan and let it simmer for a few minutes ( let cool before using).

  • Place the toasted pecans in a food processor and let run on high till reduced into a fine powder (2,3 min).
  • Add all the other ingredients and transform into a sticky paste.
  • Place evenly into the pie crust and place the toasted pecans on top, arranging(decorating) them to your liking.


This is a very simple process: just take 1/2 cup maple syrup diluted with a couple TBSP water, then coat the pecans with it, using a spoon, to cover the whole pie. Refrigerate, et voila! Top with your favorite non dairy ice-cream (like coconut bliss) if you wish.

Bon Appétit! 

Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

Wow Didier! This looks yummy! Your recipes are always awesome!
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