Ingredients

The following ingredients have 16 Servings
  • 2 cups almond flour
  • 3 tbsp coconut oil (or ghee, melted)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 cups fresh or frozen berries of your choice (I used a mix of raspberries, blueberries, and strawberries)
  • 1/4 cup coconut sugar
  • 1 tbsp tapioca starch (or arrowroot starch)
  • 2 tsp lemon juice
  • 1 cup pecan halves
  • 3 tbsp almond flour
  • 4 tsp coconut oil
  • 2 tsp maple syrup
  • 1/2 tsp cinnamon

Instruction

  • Set oven to 375 degrees F and line an 8x8 baking pan with parchment paper so the edges hang off the sides.
  • Place crust ingredients in a large bowl and mix together until it forms a dough when pinched together.
  • Press evenly into the bottom of the prepared pan.
  • Bake for 10 minutes.
  • Cool completely.
  • While the crust is cooling, place the filling ingredients in a food processor and pulse until the berries are roughly chopped. Set aside.
  • Combine ingredients for the pecan topping in the food processor and pulse until a crumble has formed.
  • Once the crust has cooled, pour the filling topping on top and then top with the pecan topping mixture.
  • Bake for 30 minutes until the berries are bubbling and the pecan crumble topping is golden brown.
  • Cool completely before slicing.