My recipe gives you two options: Coconut Pie Crust or Coconut Tart Crust to then use with a filling of your choice. This recipe can also be altered to be 100% nut-free by omitting the almond flour and simply replacing it with a bit more shredded coconut. The almond flour does tend to absorb and help hold the baked shell together better though.

Ingredients

¾ cup almond flour
¾ cup shredded coconut
¼ cup organic coconut oil (or grass-fed butter)
1 tablespoon honey
1 tablespoon vanilla

Instructions

Toast the flour and coconut in a 350F oven for approximately 5 minutes. Toss every minute.
Remove and let cool.
In a bowl, mix the oil, honey and vanilla.
Add the wet ingredients to the toasted flour and coconut.
Mix all.
Press into a lightly greased tart pan or pie pan.
Bake for 10 minutes. Keep an eye on it.
Remove and let cool.
Fill with your own filling or try the apple filling in this recipe or my banana filling.
Enjoy!