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Strawberry Tarts with Ginger-Nut Crust
- 2 teaspoons coconut oil, melted, plus more for pan
- 2 cups pecans, walnuts, or almonds
- 5 tablespoons agave syrup (nectar), divided
- 2 tablespoons whole wheat flour
- 1 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 pound fresh strawberries, hulled, sliced
- 1 teaspoon fresh lemon juice
- 1 vanilla bean, split length wise
- A 12-cup muffin pan
Directions:View on Epicurious
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