Pecan Pie With Dark Chocolate Crust
1 1/2 cups water
2 tablespoons agar flakes
1/2 teaspoon sea salt
1 1/2 cups agave nectar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 cups whole pecans, toasted
1 1/4 cups blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1/2 cup chopped dark chocolate, melted over very low heat (optional)
1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.
2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.
3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.