Ingredients

The following ingredients have 14 Servings
  • 1 batch of vanilla bean lemon curd
  • 1 cup pecans
  • 1½ cups almond flour/meal
  • ¼ cup ghee, melted
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • fresh berries, to garnish

Instruction

  • Make lemon curd then set in the fridge to cool.
  • Preheat oven to 350 degrees.
  • Place pecans in a food processor and pulse until they have broken down into a flour consistency.
  • Add almond flour, ghee, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor).
  • Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes. Use your fingers (or the bottom of a spice jar) to press the dough into each muffin tin hole, into a cup formation. Use a fork to poke a few holes in the bottom of each to keep from rising as it bakes. Bake for 20 minutes.
  • Let cool completely then fill each cup with 1-2 teaspoons of lemon curd and place a berry on top. If you want an even prettier look, garnish with some organic powdered sugar!