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Ingredients
  • subheading: Crumble Topping:
  • ½ cup almond flour
  • 3 tablespoons maple syrup
  • ½ teaspoon Himalayan salt
  • ¼ cup + 1 tablespoon coconut oil, solid
  • ⅓ cup walnuts
  • ⅓ cup slivered almonds
  • ½ cup coconut flakes
  • subheading: Shortbread Crust:
  • ⅔ cup coconut oil, solid
  • 4 tablespoons maple syrup
  • 2 ½ cups almond flour
  • ½ teaspoon Himalayan salt
  • subheading: Lemon Filling:
  • 5 extra large pasture-raised eggs + 1 egg yolk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
  • 1 cup lemon juice (from 5 to 6 lemons)
  • Zest from 2 lemons
  • 2 tablespoons tapioca flour
  • 1 tablespoon coconut flour
  • 1 cup raspberries
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