Description
My recipe gives you two options: Coconut Pie Crust or Coconut Tart Crust to then use with a filling of your choice or you can use any number of mine. This recipe can also be altered to be 100% nut-free by omitting the almond flour and simply replacing it with a bit more shredded coconut. The almond flour does tend to absorb and help hold the baked shell together better though.
Ingredients
- ¾ cup almond flour
- ¾ cup shredded coconut
- ¼ cup organic coconut oil (or grass-fed butter)
- 1 tablespoon honey
- 1 tablespoon vanilla
Instructions
- Toast the flour and coconut in a 350F oven for approximately 5 minutes. Toss every minute.
- Remove and let cool.
- In a bowl, mix the oil, honey and vanilla.
- Add the wet ingredients to the toasted flour and coconut.
- Mix all.
- Press into a lightly greased tart pan or pie pan.
- Bake for 10 minutes. Keep an eye on it.
- Remove and let cool.
- Fill with your own filling or try the apple filling in this recipe or my banana filling.
- Enjoy!
