Lemon-Coconut Tart with Chestnut and Pecan Crust - Dr. Kara Fitzgerald

Ingredients

• 1 1/2 cup chestnut flour
• 1/4 cup Pecans
• 6 tbsp coconut oil
• 6 tbsp sunflower butter
• 3 tbsp Honey
• 5 drops Liquid Stevia
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup macadamia nuts (soaked overnight then drained )
• 1 can full fat coconut milk
• 5 lemons (grated then juiced, (optional = use Meyer lemons for unique flavor))
• 1 tsp plain gelatin ((e.g. Great Lakes brand))
• 2 tbsp Honey
• 10 drops Liquid Stevia