Ingredients
Shortbread Crust:
2 c. blanched almond flour
3 tbsp coconut oil
2 Tbsp xylitol, powdered or coconut palm sugar
1/4 tsp xanthan gum
dash of salt
Pecan Filling
1 cup chopped pecans
1/4 cup maple syrup
1 1/2 Tbsp coconut butter
2 Tbsp coconut oil
1 1/2 tsp vanilla extract
1/4 tsp maple extract
1 tbsp flaxseed meal
1/2 tsp arrowroot starch
1 tbsp nut milk
Sea salt for pecans
2 c. blanched almond flour
3 tbsp coconut oil
2 Tbsp xylitol, powdered or coconut palm sugar
1/4 tsp xanthan gum
dash of salt
Pecan Filling
1 cup chopped pecans
1/4 cup maple syrup
1 1/2 Tbsp coconut butter
2 Tbsp coconut oil
1 1/2 tsp vanilla extract
1/4 tsp maple extract
1 tbsp flaxseed meal
1/2 tsp arrowroot starch
1 tbsp nut milk
Sea salt for pecans
