Gluten-Free & Dairy-Free
1/2 cup coconut oil
1 cup quality bittersweet chocolate
1/2 cup coconut milk
3/4 cup light brown sugar
1/2 cup agave nectar
1/4 cup black strap molasses
1 t. vanilla
1/4 t. salt
2 T. The Pure Pantry All Purpose Baking Mix
1 1/2 cups chopped pecans
3 T. Bourbon
1 gluten free pie crust in 10 inch fluted tart pan, chilled 1 cup whipping cream sweetened with 1 t. agave and laced with 1 t. Bourbon (optional)
Combine coconut oil and chocolate in sauce pan over low hear and stir until melted. Add coconut milk and brown sugar and stir to combine. Let cool.
In mixer with paddle attachment, beat eggs with agave nectar, molasses, vanilla, salt and baking mix. Add cooled chocolate mixture and blend. Turn off mixer and fold in chopped pecans.
Pour mixture into chilled pie crust. Bake for 20 minutes at 400 F. Reduce temperature to 350 F and bake an additional 20 minutes until set. Remove pie from oven. Let cool for 10 minutes. With a skewer poke small holes in the surface and brush with bourbon. Serve with whipped cream or vanilla ice cream.