crust
1 1/4 c almond flour
1/4 c butter, softened
2 T honey
Preheat oven to 325. Mix all ingredients well, press into a 9x9 pan. Bake 12 minutes or until edges are just beginning to turn golden. While crust is baking, prepare filling.
filling
1 c pecans
1/4 c coarsely chopped good quality dark chocolate, recommended Ghiradelli 86%
1/2 c butter
1/4 c honey
2 t vanilla
1/2 c heavy cream
2 large eggs
Place pecans in cast iron skillet and roast over medium-high heat until well browned and fragrant. Stir often taking care not to burn.
While pecans toast, melt butter over medium heat. Remove from heat and add honey and vanilla. Whisk until completely incorporated. Add cream and eggs.
Sprinkle pecans and chocolate over hot crust. Pour over cream and butter mixture, return to oven. Bake an additional 20 minutes or until center is just set. Cool 30 minutes minimum before slicing.
Best served completely chilled from the refrigerator, topped with unsweetened whipped cream and chopped pecans.
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