Ingredients
Scale
Crust:
- 3 cups almond flour
- 1 egg
- 1/4 cup coconut oil (at room temp)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- ½ vanilla bean seeds removed from pod
- 1 teaspoon almond extract
- 1/2 teaspoon salt
Topping:
- 10 oz vanilla coconut milk yogurt
- 1 teaspoon lemon zest
- ½ vanilla bean seeds removed from pod
- blueberries
- chopped strawberries
Instructions
- Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined. Grease a tart pan (8×8 or 12×4 inch) with coconut oil and press the crust mixture into the bottom of the pan into an even layer, with some going up the sides. Poke a few holes in the crust with a fork. Bake crust for 20-25 minutes or until lightly browned and then set aside to cool.
- In a small bowl combine yogurt, lemon zest and vanilla beans. Pour yogurt into the cooled crust and top with berries. ENJOY!