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This Chocolate Chunk Bourbon Pecan Tart is a simple and delicious recipe that is gluten free and refined sugar free - no corn syrup!

Chocolate Chunk Bourbon Pecan Tart

  • Author: Kelsey
  • Total Time: 1 hour + 15 minutes


  • 1 gluten free pie crust*
  • 1 cup chopped pecans
  • 5 tbsp butter, melted
  • ⅔ cup coconut sugar
  • 1 tbsp oat flour
  • 1 tsp vanilla
  • 1 tbsp bourbon
  • ½ tsp salt
  • ½ tsp cinnamon 
  • 3 eggs
  • ¾ cup maple syrup
  • ¼ cup chocolate chunks
  • Flakey sea salt


  • Preheat oven to 350 degrees*.
  • Spray your tart pan with some oil spray then add a circle of parchment paper on the bottom (cut to size).
  • Lay your pie crust on the tart pan and fit it to the size, pushing the crust up the edges and trim.
  • Bake the crust by itself for 15 minutes.
  • Once cooked, add pecans to the bottom of the pan.
  • In a medium bowl combine melted butter, coconut sugar, oat flour, vanilla, bourbon, salt, cinnamon  and eggs and stir to combine.  
  • Once combined, add in maple syrup and combine again.
  • Pour filling over pecans and top with chocolate chunks, then bake for 40 minutes.
  • Remove then add a few more chocolate chunks and flakey sea salt on top when it is still hot.
  • Let cool completely then enjoy!


  • If you are not gluten free you can use regular pie crust and all purpose flour instead of oat flour.
  • You can also sub coconut sugar for cane sugar.
  • This recipe can also be made on the Traeger! If you do that, preheat Traeger to 350 degrees and cook the same way!
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes