Ingredients

The following ingredients have 10 Servings
  • 1 cup fresh strawberries (washed, dried, hulled & chopped (if using frozen, be sure to thaw, drain & pat dry))
  • 1 cups fresh blueberries (, if using frozen, be sure to thaw, drain & pat dry)
  • 1 cup fresh blackberries (, if using frozen, be sure to thaw, drain & pat dry)
  • 1 cup fresh raspberries (, if using frozen, be sure to thaw, drain & pat dry)
  • 5 tablespoons coconut sugar (can sub with golden monk fruit sweetener)
  • 2 tablespoons arrowroot starch you can also sub with tapioca starch (corn starch or use 1/2 teaspoon of xanthan gum)
  • 2 teaspoon lemon juice
  • 1 1/4 cups superfine blanched almond flour
  • 1/2 cup coconut flakes (, chopped)
  • 1/3 cup pecans (, finely chopped)
  • 1/4 cup sliced almonds (, roughly chopped)
  • 1/2 cup softened coconut oil
  • 1/4-1/3 cup maple syrup
  • 2 tablespoons coconut sugar (, can sub with brown sugar or golden monk fruit sweetener)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instruction

  • Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.