1 1/4 Cup Cassava Flour 100% Yuca Root (Otto's Naturals)
1 Cup Almond Meal (Bob's Red Mill)
1/4 Cup Raw Honey (My Local Honey)
3 Tablespoons Coconut Milk 100% Pure (Aroy-D)
2 Tablespoons Paleo Brown Butter Ghee (Pure Traditions)
3/4 Cup Almond Butter Raw, Soaked & Dried (Wilderness Family Naturals)
3/4 Cup Raw Honey (My Local Honey)
3/4 Cup Organic Cacao Powder (Navitas Organics)
2 1/2 teaspoons Vanilla Extract (Simply Organic)
1 teaspoon Baking Soda (Bob's Red Mill)
1/2 teaspoon Cream of tartar
2 Large Eggs
1 Cup Native Pecans Raw, Soaked & Dried (Wilderness Family Naturals)
Put tapioca flour, almond flour, 1/4 cup honey, coconut milk, and brown butter into the bowl of a food processor.
Process until dough starts to form a ball.
Wrap in parchment paper and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Mix together almond butter, ¾ cup honey, cacao, vanilla, baking soda, baking soda, cream of tartar, and eggs until combined.
Stir in pecans and set aside.
Roll out pie crust to 1/4 inch thickness.
Gently lay crust over 9 inch greased pie pan.
Use a fork to poke holes in the bottom and sides of crust.
Pour in the brownie batter and crimp edges of crust.
Bake for 40-45 minutes, until middle is set.
Cool for 2 hours.