1 cup raspberry jam
1 cup fresh raspberries
2 cups pecans (crispy nuts are best!)
¼ cup coconut flour
2 teaspoons vanilla
¼ cup raw honey
½ cup butter or ghee
½ teaspoon sea salt
Oil a 9 ½” tart pan or baking dish with coconut oil or butter and place a circle of parchment paper on the bottom.
In a food processor, process the pecans until they are tiny pieces (you do not want nut butter). Add the honey, vanilla, salt and mix. Add in the coconut flour and mix again. Add in pieces of the butter while the processor is running to mix it in with the batter – it’s ok if you see small pieces of the butter in the batter – just don’t over mix it.
Take the dough and press it into the oiled tart pan or dish. Press the dough into the sides and bottom of the pan as evenly as you can.
Bake at 300 degrees for 15-20 minutes or until browned. Remove from the oven and let cool.
When the crust is cool spread the jam around the bottom of the crust and place the fresh raspberries around the edges and in the middle on top of the jam.
Slice and serve or refrigerate.
Notes: Be sure to use jam and not jelly for the filling. You can purchase coconut flour at My Organic Market or Whole Foods. Look for Bob’s Red Mill or Coconut Secret brands. This recipe could be made with any berry - strawberries, blueberries, blackberries, etc. Recipe from: realfoodforager.com