Low Carb Chocolate Pie

Preparation

1. Preheat the oven to 350F – 180C. For a 9 "pie, lightly grease a 9-inch pie pan with copra oil. For the 3" tarts, Lightly grease six 3-inch circular tart pans with copra oil.

Method

1. To make the crust, mix almond flour, salt, copra oil and egg in the bowl of your kitchen appliance. Process and pulse until a ball forms with the "S" blade, about 30 seconds. Transfer to the prepared pie or tart pan. Press the dough, pressing the edges.
2. Before preparing the chocolate pie filling, be sure to "take out" the zucchini. Try to do this. For this, keep the sliced zucchini on a clean cloth and squeeze lightly. I have included the measurement of wet and dry zucchini so you can see the difference.
3. Melt copra oil in the bowl of your kitchen appliance or high-power blender, Add chocolate, eggs, zucchini, vanilla, and stevia.
4. Process or blend on high speed until smooth, for about 1 minute.
5. Remove the bowl of the processor from the bottom and stir in 75% pecans. If a blender is employed, transfer the chocolate mixture to a clean bowl, then stir in 75% pecans.
6. Pour the chocolate pie into the prepared pie or tart pan. Top with the remaining pecans.
7. For the pie, bake in a preheated oven for 35–40 minutes, until the top is smooth, and the edges are golden. Once complete, allow chilling overnight.
8. For the tarts, bake in a preheated oven for 18-20 minutes, until the top is smooth, and the edges are golden. Once complete, allow cooling for 1 hour before removing from the tart pan. Tarts are often consumed or refrigerated overnight.
9. Serve with coconut topping.