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Ingredients
  • subheading: Crust:
  • 2 cups almond flour
  • ¾ cup gluten-free oat flour
  • 2 tbsp tapioca flour or arrowroot starch
  • 2 tbsp coconut sugar
  • 5 to 7 tbsp cold water
  • subheading: Filling:
  • 1¼ cup full fat coconut milk
  • 3 tbsp arrowroot starch
  • ½ cup coconut sugar
  • ½ cup pure maple syrup
  • ¼ tsp sea salt (optional)
  • 1 ½ tsp alcohol-free vanilla extract or vanilla powder
  • 2 tbsp refined coconut oil
  • 2 ½ cups pecan halves or pieces
  • 1 cup coconut whipped cream for serving (optional)
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