Low Carb Chocolate Pecan Crust - cooking recipe

Ingredients

1 1/2 cups pecan pieces
4 teaspoons Splenda sugar substitute
2 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, Melted

Preparation

Pre-heat oven to 350\u00b0 F.
Spray a 9-in pie plate (not glass!) with cooking spray.
In food processor, process nuts until almost becomes a nut butter.
It should be finely ground, like meal, but just starting to \"cream\" on the sides/bottom of the food processor.
Add Splenda and cocoa, pulse until mixed in thoroughly.
Melt butter.
Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
Press nut mixture onto sides and bottom.
Bake at 350\u00b0 F for 11 minutes (do not overcook as this will make the crust taste burnt!).
Cool on wire rack for 10 minutes.