- 1
Ingredients
- 1 cup pecans
- 6 Medjool dates, pitted
- Salt
- 6 tablespoons coconut oil or unsalted butter, plus more for greasing
- 2 eggs
- 2 egg yolks
- Zest and juice of 2 lemons (1/2 cup fresh lemon juice)
- 1/4 cup maple syrup
- Mixed berries, such as strawberries, blueberries and raspberries
Preparation
Step 1
In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease a mini muffin tin with coconut oil and press the nut mixture evenly in the bottom and up the sides; freeze until firm, about 20 minutes.
Meanwhile, in a small pot, whisk together the eggs, egg yolks, lemon juice and zest, maple syrup and 1/4 teaspoon salt. Add the 6 tablespoons oil and cook over medium-low heat, whisking constantly, until thickened, about 8 minutes; strain using a sieve and refrigerate until set, at least 1 hour. Dollop onto the prepared nut crust and top with a berry.
Per serving: Calories 181; Fat 14 g (Saturated 6 g); Cholesterol 53 mg; Sodium 54 mg; Carbohydrate 15 g; Fiber 2.4 g; Sugars 11 g; Protein 2.5 g
Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.