About the Recipe
Whole-Food Friendly, gluten-free, and loaded with crunchy nuts. No crust making required!
1 cup rolled oats (gluten-free if needed)1
cup almonds¼ tsp sea salt2 TBS coconut sugar + ½ cup coconut sugar
4 ½ TBS butter, melted (sub coconut oil if vegan)
3 TBS coconut oil (solid form)
1 cup maple syrup
2 cups pecans, coursely chopped
Preheat oven to 375 and line an 8x8 inch baking dish with parchment paper.
CRUST: To the bowl of a food processor, add oats, almonds, salt, 2 tablespoon coconut sugar and butter. Pulse until the consistency of sand with no large chunks remaining. Spread mixture into baking dish and press down into an even layer.
FILLING: In a small sauce pan, bring the maple syrup to a simmer and simmer for about 5 minutes or until it begins to bubble up. Pour into a bowl and add the 3 TBS coconut oil, vanilla, and ½ cup coconut sugar. Use an immersion blender to combine. Add remaining 3 eggs and blend until smooth. Pour over pie crust and top with pecans.
Bake for 30 minutes or until the center is mostly set. Do not over bake.