Ingredients

The following ingredients have 7 Servings
  • 1/4 cup chickpea flour
  • 2 cups chopped pecans
  • 1/4 cup butter, room temp (ghee or coconut oil works)
  • 3 tablespoons agave nectar (honey or maple syrup works)
  • splash of vanilla
  • 1 cup whole milk yogurt
  • 1/2 cup fresh berries

Instruction

  • Preheat oven to 350F.
  • Combine the chickpea flour, pecans, butter, and agave nectar in the food processor.
  • Process for 10 – 20 seconds until it’s mealy and sticky. You can leave it chunkier, like mine, though I will say the chunkier it is, the hardest it is to press into the muffin tins.
  • Place muffin liners into the tin and press the crust into the bottom and sides of the tins. I found it easiest to do this with damp hands and taking the time to wash my hands and re-dampen them as needed.
  • Bake in the oven for 10 – 12 minutes until the edges are golden brown.
  • Wait for the crust to cool a bit, or if you’re making these in advance, wait for them to completely cool before storing.
  • When ready to eat, scoop a dollop of yogurt into the center of the crust and top with fresh berries!