Gluten-free Chocolate Fudge Pecan Bites

Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from The Food Charlatan

5 from 1 vote

Gluten-free Chocolate Fudge Pecan Bites

These Gluten Free Chocolate Pecan Bites are easy to make and so delicious! The filling is made with coconut cream and chocolate chips, and it's absolutely delicious. Don't forget the raspberry on top!

Prep Time10

Cook Time10

Chill Time2 30

Total Time2 50

Course: Dessert

Cuisine: American

Servings: Bites

Calories: 210kcal

Author: The Food Charlatan

Ingredients

1 can full-fat coconut milk or coconut cream*
10 ounces dark chocolate good quality, anywhere from 50-60% cocoa, or vegan chocolate chips
2 & 1/2 cups pecan halves
3 tablespoons white sugar
1/4 teaspoon cinnamon
3 tablespoons unsalted butter melted
1/4 teaspoon salt
22 raspberries to garnish

Instructions

Refrigerate a can of full-fat coconut milk, or a can of coconut cream, until solid, several hours or overnight.
In a food processor, add pecan halves. Blend until the nuts are thoroughly ground. Add the sugar, cinnamon, and melted butter, and blend again until combined. It will roll into a cute little ball.
Press the mixture into a mini-muffin pan. I used about 1 tablespoon per muffin cup. Press it in firmly with your fingers, all the way up the sides.
Loosely cover the crusts, then refrigerate or freeze for 30 minutes. Preheat your oven to 350 F.
When the crusts are chilled, bake them in the preheated oven for about 10-12 minutes. Watch them carefully so they don't burn. You want them brown on the top, but not dark.
Remove and let cool. If the crusts have puffed up while baking, use the back of a spoon to gently press them back into place while they are still warm. Set aside to cool.
Take out your refrigerated can of coconut milk/cream. Turn the can upside-down and open it. Pour off any water than has pooled (You can save it for another recipe. It's good in smoothies). Scoop the hardened coconut cream into a small saucepan.*
Add a 10-ounce bag of dark chocolate to the saucepan and turn the heat to low. Stir occasionally until the chocolate and cream have melted together. Use a whisk to make sure all the chocolate solids are melted.
Remove from heat, and spoon about 1 tablespoon of the chocolate mixture into each crust. You will have leftover chocolate mixture; pour it into a container and refrigerate so that it hardens up; then eat it with a spoon. You're welcome.
Refrigerate the little tarts until they are completely solidified, about 2 hours. You can also freeze them.
Remove the bites from the mini-muffin pan: just after you take them out of the fridge, when they are very cold, slide a plastic knife around the edge and pop them out. They will get soft if you leave them at room temperature, so keep them in the fridge until right before you serve.
Place 1 raspberry on top and serve. (Strawberries would be good too)

Notes

*The coconut milk people are messing with us. The first time I tried this, I used coconut milk and it hardened up overnight fabulously. The next time I tried it, my refrigerated can had not solidified at all. It was still liquid. I had to save it for another recipe; this process won't work unless it is hardened. To be safe, buy a can of coconut cream. It will definitely work. You can find it in Asian markets. They also sell it at Trader Joe's. I've also read that if the ingredient list (for coconut milk) doesn't have any emulsifiers, you are good to go.

Source: The Food Charlatan, inspired by Oh She Glows

Nutrition