CRUST • Coconut Flour • Ghee • Maple Syrup
PECAN FILLING • Ghee • Coconut Sugar • Eggs • Maple Syrup • Vanilla • Sea Salt • Pecan Halves
Stir together all the ingredients for the crust. Then press into the bottom of a prepared pan. Bake for 10 minutes until the edges are golden.
Whisk together ghee and coconut sugar until smooth and creamy. Stir in maple syrup, vanilla extract, and sea salt.
Whisk eggs, then pour the heated filling mixture into the eggs slowly while continuously whisking. Stir in pecans, then pour over the crust.
Bake for 45-50 minutes until the filling is set without being jiggly. Refrigerate for at least 2 hours. Slice into 16 squares, and ...
ENJOY!