Ingredients
- 200 g pecan (crust)
- 1.5 cup unsweetened coconut flakes (crust)
- 1.5 tbs. lemon/ orange zest (without wax) (crust)
- a pinch of pink himalayan salt /celtic salt (crust)
- 2 tbs. makus sweetener/lakanto (crust)
- 4 tbs. melted coconut butter (layer)
- 20 drops of stevia / 2 tbs. makus sweetener/lakanto (layer)
- ½ cup melted raw cocoa butter + 2 tbs. raw cocoa powder (layer)
- ½ cup melted coconut oil (layer)
- 2 tbs. lemon/ orange zest (without wax) (layer)
- ½ vanilla bean/ vanilla ext. (layer)
- ½ juiced lemon (layer)
- a pinch of pink himalayan salt /celtic salt (layer)
- 4 tbs. melted almond butter/hazelnut butter (2 layer)
- 20 drops of stevia / 2 tbs. makus sweetener/lakanto (2 layer)
- ½ cup melted raw cocoa butter + 2 tbs. raw cocoa powder (2 layer)
- ½ cup melted coconut oil (2 layer)
- 2 tbs. lemon/ orange zest (without wax) (2 layer)
- ½ vanilla bean/ raw chocolate extract (2 layer)
- ½ juiced lemon (2 layer)
- a pinch of pink himalayan salt /celtic salt (2 layer)
- 2 tbs. raw cocoa powder (frosting)
- 10 drops of stevia / 1 tbs. makus sweetener/lakanto (frosting)
- 8 tbs. melted almond butter/hazelnut butter (frosting)
- 8 tbs. melted coconut oil (frosting)
- 5 drops vanilla / raw chocolate extract (frosting)
- a pinch of pink himalayan salt /celtic salt (frosting)
- 9 strawberries /blueberries/ blackberries/cranberries/ pecan halves
Directions
- In a food processor fitted with an S-blade, pulse the pecans into coarse crumbs. Add the remaining crust ingredients and process until finely crumbled but still fairly dry.
- Press the mixture evenly over the bottom and sides of a 9.5-inch pie pan. Freeze while preparing the filling.
- For the first layer, sift the dry ingredients into a bowl. In a second bowl, whisk the melted coconut oil, coconut butter, cocoa butter, lemon juice, and other liquid ingredients until smooth.
- Gently combine the wet and dry mixtures. Pour over the crust and return the tart to the freezer.
- For an optional second layer, repeat the process using almond or hazelnut butter instead of coconut butter. Pour it over the first layer before the tart is fully frozen.
- Prepare the frosting in the same way, grinding the sweetener and salt to a fine powder first. Place the tart on a rack and pour the frosting evenly over the top.
- Freeze until set. Move the tart to the refrigerator about 2 hours before serving and garnish with berries or pecan halves.