INGREDIENTS
3/4 cup
pecans
2 cups
superfine blanched almond flour (, measured correctly - spoon & sweep method)
1 cup
unsalted grass-fed butter (, softened)
1/2 cup
powdered monk fruit sweetener
1 tsp
vanilla extract
fine sea salt
1 tsp
unsweetened almond milk (, plus more as needed)
More powdered monk fruit sweetener