Ingredients

The following ingredients have 9 Servings
  • ½ cup pecans, finely chopped
  • 1 ¼ cup almond flour
  • 2 Tbsp.coconut flour
  • 1 whole egg (may substitute, chia or flax gel – 1 Tbsp. chia/flax + 2 Tbsp. water)
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. unsalted butter, melted (may sub coconut oil for vegan and paleo)
  • ½ tsp. pure vanilla extract
  • ¼ tsp. sea salt
  • 1/2 cup plain full-fat Greek yogurt (for dairy-free may sub canned coconut cream or non-dairy greek-style yogurt)
  • 1 Tbsp. pure maple syrup
  • 1/2 tsp. pure vanilla extract
  • 1 cup mixed berries
  • Optional toppings: pecans, coconut flakes, white chocolate shavings or curls, coconut butter drizzle etc.

Instruction

  • Pre-heat oven to 350ºF.
  • Place a piece of parchment paper on a baking sheet.
  • In a bowl, combine the crust ingredients and mix. Once combined, transfer to the baking sheet. With hands, press dough to start forming into a rectangle shape. Then place another piece of parchment paper over top and with a rolling pin, roll until about 1/4-1/2 inch thick. You should end up with about a 10×8-inch rectangle.
  • Bake crust for 16 minutes or until edges are golden brown. Remove from oven and let cool completely.
  • Combine and mix together yogurt (or non-dairy option), maple syrup, and vanilla extract. Spread yogurt mixture over cooled crust and then top with berries.
  • Add optional toppings if desired.
  • Cut into 15 squares and enjoy!