CHOCOLATE COCONUT PECAN PIE

Filled with Bourbon and Espresso 

Looking for Thanksgiving dessert ideas for this year's feast?  Well look no further.  I've got you covered. Whether you need a dairy free, gluten-free, pumpkin-filled or finger-foodie, sugary table centerpiece, I have three delicious recipes that will cover it all. I'm talking 

Mini Pumpkin Tarts, Chocolate Coconut Pecan Pies, and Pumpkin Brittle

to break off and send home with your guests.  You choose. They're all sure to blow you and the family/friends away !

THE CRUST (the best part):

1 1/2 cup almonds1 1/2 cup pitted dates1 tablespoon of maple syrup

PIE FILLING:

1/3 cup Organic coconut sugar1/3 cup light brown sugar1/3 cup maple syrup1/3 cup coconut oil (melted)3 eggs1 tablespoon of bourbon1/4 teaspoon of vanilla1/2 tablespoon of ground coffee6 oz of halved pecans (lightly crushed)3/4 cup bittersweet chocolate chips1 cup sweetened shredded coconut

Topping: 

1 part cold coconut cream1/4 part powdered sugar

Preheat the oven to 400 degrees F, and have a tart pan oiled with vegetable cooking spray.In a food processor pulse together all the ingredients for the crust(almonds, dates, and oil).  It should come together like wet sand.  Press the almond mixture tightly and evenly into the bottom of the pan.  Bake it in the oven until browned (about 7-8 minutes) and then remove, and lower the oven temperature to 300 degrees.In a large bowl combine the coconut sugar, brown sugar, maple syrup, and melted coconut oil.  Whisk in the eggs one at a time.  Mix in the bourbon, vanilla, and coffee. Then gently stir in the crushed pecans, chocolate, and coconut.Pour the filling into the tart pan, and place it back into the oven to cook for about 18-22 minutes or until the pie is cooked through perfectly and browned on top.Remove and let cool.With an electric mixer whip together cream and sugar in a bowl and top the pie with it.  THEN SERVE!