Why not trade in the average cookie crust for a healthy, nut-based crust? It's perfect for summer pies, especially these paleo-friendly, no-bake minis. We've filled them with a dollop of foolproof lemon curd and topped them with berries, but you can mix and match your favorite seasonal fruit (like peaches, apricots or cherries) and fillings (think jarred fruit spreads, dulce de leche or chocolate-hazelnut spread).
- Level: Easy
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 14 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 181 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 53 milligrams
- Sodium
- 54 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2.4 grams
- Protein
- 2.5 grams
- Sugar
- 11 grams
Ingredients
1 cup pecan halves
6 medjool dates, pitted
Salt
6 tablespoons coconut oil or unsalted butter, plus more for greasing
2 large eggs
2 egg yolks
Zest and juice of 2 lemons (about 1/2 cup juice)
1/4 cup pure maple syrup
Mixed berries, such as strawberries, blueberries and raspberries
Directions
- In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease 14 cups of 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 zest and juice, 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 into the prepared nut crusts and top each with a berry.
