Servings: 15 servings 1x
Scale
Ingredients
Crust:
- ½ cup pecans, finely chopped
- 1 ¼ cup almond flour
- 2 tablespoons coconut flour
- 1 large egg (see Notes for egg-free option)
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted (may sub coconut oil for vegan and paleo)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine salt
Topping:
- 1/2 cup plain full-fat Greek yogurt (for dairy-free may sub canned coconut cream or non-dairy greek-style yogurt)
- 1 Tbsp. pure maple syrup
- 1/2 tsp. pure vanilla extract
- 1 cup mixed berries
- Optional toppings: pecans, coconut flakes, white chocolate shavings or curls, coconut butter drizzle etc.
Instructions
- Pre-heat oven to 350ºF.
- Place a piece of parchment paper on a baking sheet.
- In a bowl, combine the crust ingredients and mix. Once combined, transfer to the baking sheet. With hands, press dough to start forming into a rectangle shape. Then place another piece of parchment paper over top and with a rolling pin, roll until about 1/4-1/2 inch thick. You should end up with about a 10×8-inch rectangle.
- Bake crust for 16 minutes or until edges are golden brown. Remove from oven and let cool completely.
- Combine and mix together yogurt (or non-dairy option), maple syrup, and vanilla extract. Spread yogurt mixture over cooled crust and then top with berries.
- Add optional toppings if desired.
- Cut into 15 squares and enjoy!
Notes
For egg-free: Combine 1 tablespoon flax meal with 2 tablespoons water. Let sit for 5 minutes to thicken before using.
Nutrition Information
- Serving Size: 1 square
- Calories: 178
- Fat: 13 g
- Sodium: 65 mg
- Carbohydrate: 12 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 5 g