• Preheat the oven to 350°F. Grease a 9-x9-inch pan and set it aside.

To make the crust:

• In a mixing bowl, combine the melted ghee, coconut sugar, and maple syrup. Stir until smooth. Add the almond flour, tapioca starch, and salt and mix into a dough.
• Press the mixture firmly and evenly into the prepared baking pan, using your fingers or the back of a spoon.
• Bake for 25 minutes, until set and golden. Cool slightly.

To make the topping:

• In a small bowl, combine the tapioca starch, collagen peptides (if using), and salt; set aside.
• In a mixing bowl, beat the eggs until frothy. Add the coconut sugar, maple syrup, and vanilla, and whisk until smooth. Stir in the tapioca starch mixture until fully incorporated. Fold in the coconut and nuts.

Assemble:

• Spread the topping evenly over the crust.
• Bake for 25 minutes, or until the center is set and the top is lightly golden. If the top is browning too quickly before the center is set, tent loosely with foil and continue baking until done.

Serve and Store:

• Cool completely before slicing (chill for cleaner cuts).
• Store at room temperature for 3 to 4 days (in airtight container), in the refrigerator for up to 10 days, or the freezer up to 3 months (sliced first).