Yields: 9-12 bars
- 1 cup almond flour
- 1/4 cup almond butter
- 1 tbsp honey
- 1 tbsp grass-fed butter, softened
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 1/2 tbsp coconut flour
- 1 tbsp lemon zest, finely grated
- Pinch of salt
Preheat oven to 350.
Coat 9×9 baking dish with coconut oil or butter.
Combine all crust ingredients in food processor until a “crumble” forms.
Press crust evenly into the bottom of pan.
Using a fork, prick a few holes into crust.
Bake for 10 minutes.
While crust is baking, combine all filling ingredients in a food processor until well incorporated.
When done, remove crust from oven and pour filling evenly over top.
Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle.
Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).
- Preparation time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes