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BONUS: Pecan Pie Tarts

PREP TIME

1 Hour

COOK TIME

25 Min

SERVINGS

4

INGREDIENTS:

Tart Crust

o 1 cup almond flour

o 1 cup tapioca flour

o 1/2 cup grass-fed butter

o 1 egg

o 1/2 tsp Himalayan sea salt

o 1 tsp raw honey

Pecan Pie Filling

o 1/2 cup cold grass-fed butter

o 1/3 cup coconut palm sugar

o 1/4 cup raw honey

o 2 tbsp full-fat coconut milk

o 2 cups pecans

DIRECTIONS:

1. Preheat oven to 350°F.

2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt

3. Add in raw honey, and egg and process until combined

4. Transfer dough into the refrigerator for 1-4 hours. Remove and separate into two balls.

5. Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky

6. In a small pot combine butter, sugar, honey, milk, and pecans. Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so.

7. Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey

8. Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!

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