Chocolate Covered Pecan Pie Bites

Chocolate Covered Pecan Pie Bites

Yield: ~ 10 bites
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 50 minutes


For the Crust:

  • ¾ cup almond flour
  • 1 ½ tablespoons melted unsalted butter
  • 1 ½ tablespoons powdered Swerve
  • ⅛ teaspoon salt

For the Pecan Filling:

  • 4 tablespoons unsalted butter
  • ¼ cup allulose
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 egg yolk
  • ½ cup finely chopped pecans

For the Dip:


  1. Preheat the oven to 350°F.  Line a loaf pan with parchment paper, folding some over the sides to easily remove the pecan pie bites later.
  2. In a medium bowl, whisk together all of the ingredients for the crust.
  3. Firmly press the crust ingredients into the bottom of the loaf pan.
  4. Bake until the edges of the crust begin to brown, about 10 minutes.
  5. Set aside to cool.
  6. Combine the 4 tablespoons of butter and ¼ cup allulose in a large saucepan.
  7. Place over a medium heat and cook, stirring occasionally, until the mixture becomes a deep golden-brown.
  8. Remove from the heat and whisk in the heavy cream, vanilla, and salt.
  9. Allow this mixture to cool until warm, but no longer hot.
  10. Whisk in the egg yolk followed by the ½ cup chopped pecans.
  11. Pour the pecan mixture on top of the baked and cooled crust.
  12. Spread evenly.
  13. Return the loaf pan to the oven and bake until the edges of the pecan pie bites brown and the sides puff slightly.  The middle will be slightly jiggly.
  14. Place the loaf pan in the refrigerator to chill until fully cooled, about 1 hour.
  15. Lift the pecan pie from the loaf pan using the parchment paper, then cut into 1-inch squares.
  16. Line a cookie sheet with parchment paper.
  17. Place the 1 cup melting wafers in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  18. Carefully dip the pecan pie bites into the melted wafers, placing them top down then flipping with a fork.
  19. Tap to remove the excess, then place the pecan pie bite on the lined cookie sheet.
  20. Sprinkle the top with a small amount of chopped pecans.
  21. Repeat for the remaining pecan pie bites.
  22. Place the pecan pie bites in the refrigerator until the outside has hardened, about 10 minutes.
  23. Store in an airtight container at room temperature for up to 5 days.