Preheat oven to 350°F. In a large bowl, combine almond flour, pecans and salt. In a separate bowl combine coconut butter, honey and vanilla extract. Slowly add dry ingredients to wet until completely combined. Using your fingers, press into a 9-1/2” pie pan. Bake in preheated oven for 12-14 minutes or until crust is golden brown. Remove and set aside to cool completely before filling.
Preheat oven to 425°F. Using a rimmed baking sheet, lay out carrot halves and roast 20-25 minutes. Allow to cool slightly. Reduce oven temperature to 350°F. Using a food processor or blender, puree roasted carrots until very smooth. Pour in coconut milk while continuing to blend. Add all remaining ingredients and blend until smooth. Pour filling into crust. Bake in preheated oven for 35 minutes, or until filling is set. Cool 15-20 minutes. Serve chilled or at room temperature. Top with cashew cream if desired.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegetarian
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