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Ingredients
  • subheading: For the shortbread crust:
  • 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
  • 3 tablespoons melted and cooled coconut oil (or sub melted butter or vegan melted butter)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • subheading: For the filling:
  • ½ cup coconut sugar
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • Sprinkle with salt
  • 1 ½ cups pecans, roughly chopped
  • subheading: For topping:
  • Fancy Maldon sea salt, for sprinkling on top
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