Ingredients

The following ingredients have 8 Servings
  • Crust:
  • 2 cups pecans
  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • ¼ cup ghee (coconut oil or butter works)
  • ¼ cup natural almond butter (any nut butter is delish)
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • Blueberry Filling:
  • ½ cup water
  • 4 tablespoons coconut sugar
  • 4 cups fresh raspberries
  • 1 tablespoon chia seeds

Instruction

  • Preheat oven to 350F.
  • Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.
  • Process for a few seconds to combine and chop the pecans a bit.
  • Add the ghee, almond butter, and vanilla.
  • Process again to combine. If needed, scrape down the sides and process for another couple seconds.
  • If the crust batter doesn’t ball up, add 2 tablespoons of water and process again until things start to stick together.
  • Set aside.
  • Pour the water and coconut sugar into a saucepan and bring to a boil.
  • Add 2 cups of the raspberries and chia seeds and continue to boil for another 5 – 7 minutes until the raspberries reduce and the filling becomes syrupy.
  • Press the crumble into the bottom of your pie pan.
  • You may need damp hands, but press it into the bottom and up the sides.
  • Pour the raspberry filling into the center.
  • Line the additional whole raspberries on top and bake for 20 minutes.
  • Allow to cool for at least 20 minutes before removing from the pie pan and cutting into it.