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

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Instructions

1. 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.