INGREDIENTS
2
heaping cups (8½ ounces/240 g) raw pecan pieces
1/4 cup
coconut flour
1/4 cup
pure maple syrup, dark
2 tbsp
melted coconut oil
2 tbsp
smooth almond butter
1/8 tsp
fine-grain sea salt
1/2 cup
maple sugar
1/4 cup
grated Meyer lemon zest
3/4 cup
fresh-squeezed Meyer lemon juice (about 4 lemons)
2 tbsp
raw honey
4
large eggs
1/8 tsp
fine-grain sea salt
12 tbsp
(6 ounces/170 g) unsalted cold butter, cubed
2 cups
(12 ounces/340 g) blueberries