Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp vanilla
  • ½ tsp salt
  • 3 tbsp coconut oil (or ghee*)
  • ¼ cup maple syrup
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil (or ghee)
  • 1 tsp vanilla
  • 1 tbsp ground flax seed*
  • 1 tbsp arrowroot starch
  • 3 tbsp water
  • 1.5 cups roughly chopped toasted pecans
  • 1/2 tsp sea salt

Instruction

  • Preheat your oven to 350 degrees. Line an 8x8 pan with parchment paper and spray with a non-stick spray. Set aside.
  • To make your crust, combine all crust ingredients into a food processor. Pulse until a dough like texture forms. Press the crust into the pan, evenly distributing. Place in the oven and bake for 12 mins. Set aside and cool. Leave oven on.
  • To make the filling, in a medium saucepan, heat oil or ghee sugar, and maple syrup over medium low heat. Mixture should begin to bubble, let simmer for 2-3 minutes while whisking (careful not to let it burn). Set aside to cool, add vanilla.
  • In a small bowl mix together water, flax seed, and arrowroot starch. Slowly stir into maple syrup mixture. Now add the pecans. Mix well, and pour on top of the cooled crust, spreading evenly.
  • Bake for 25-27 minutes. Pull out of oven and let cool completely for at least a few hours (you can also add to the fridge to speed up the process).
  • Cut into squares, can store in an air tight container for up to 1 week.