- 1 1/2 cup Morama almond flour
- 1/4 cup Morama coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3 whole eggs + 1 yolk
- 1 tbsp Morama coconut flour
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1/2 cup maple syrup
Preheat the oven to 350 F / 176 C and cover an 8 × 8-inch pan with parchment paper or grease with non-stick spray.
In a bowl, mix all the ingredients for the crust until well combined.
Lay on the bottom of the pan and press to mold. Bake for 15 minutes.
While the crust is baking, mix all the ingredients for the filling, adding the coconut flour last. Mix the flour in and beat until no lumps.
Once the crust is ready, pour the filling immediately on top.
Lower the oven temperature to 340 F / 172 C and bake for 20-22 minutes.
Take out and let cool at room temperature for 30 minutes, then transfer to the fridge for at least 3 hours.
Add sugar, chop and enjoy!