adapted from “primal balance”
2 cups blanched almond flour
½teaspoon sea salt
½teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup coconut oil or coconut ghee melted
½ cup agave nectar or honey
2 large eggs
1 cup of grated sweet potatoes
½cup of walnuts chopped
2 mushy bananas, peeled and mashed
1. Preheat oven to 350 F.
2. Mix the almond flour, salt, baking soda, and cinnamon together.
3. In a separate bowl, whisk the oil, agave, and eggs. Next mix the almond flour mixture into the wet ingredients. Once they are mixed well fold in the sweet potatoes, walnuts, and bananas.
4. Line muffin tins with paper or grease them really well, scoop the batter in and cook for 25-30 minutes.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)