Ingredients
- Crust: 1 ¾ cups almond flour, ¼ cup coconut flour, 2 tbsp coconut oil, 3 tbsp coconut sugar, 1 large egg, 2 tbsp pure maple syrup, ⅛ tsp salt
- Filling: ½ cup pure maple syrup, 2 tbsp coconut oil, ¼ cup coconut sugar, 3 large eggs, 1 ½ tsp cinnamon, 1 ½ tsp vanilla, 3 tbsp tapioca starch, 1 ¾ cups pecans, ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper.
- Make the crust: Combine almond flour, coconut flour, and 3 tbsp coconut sugar. Add remaining crust ingredients and press into pan.
- Make the filling: Combine remaining filling ingredients except pecans and chocolate chips.
- Add pecans and chocolate chips to the crust. Pour filling over and spread evenly.
- Bake 35–40 minutes until top bubbles. Cool to room temperature before cutting.
Notes
- Sweetener: Use agave or honey instead of maple syrup.
- Starch: Arrowroot or corn starch can replace tapioca starch.
- Prep ahead: Assemble ahead and refrigerate up to 2 days before baking.
- Storage: Keep refrigerated for 3–4 days.
- Freezing: Freeze up to 3 months, tightly wrapped.
- Reheating: Bring to room temperature 20 minutes before serving or microwave 10–15 seconds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American