My absolute FAVORITE "healthy" dessert yet. I am extremely picky about deserts and until now I had decided that you can't make something healthy and also amazing so why try ... I stand corrected. You will not believe your taste buds when you realize there is no Sugar or Grains in these bars. Challenge me, I dare you!!!... make them and tell me they aren't good.
CRUST
1 1/2 cups almond flour (fine ground) - I grind mine up in my vitamix blender :)
1/2 tsp sea salt
1 Tbsp powdered xylitol*- health food store like Valley Natural or The Vitamin Shop
2 Tbsp coconut oil, melted- over stove not microwave (they are not good for you)
1 Tbsp raw unsalted butter, melted
1 Tbsp pure vanilla extract
LEMON TOPPING
1/4 cup coconut oil, melted
1/4 cup powdered xylitol* (or granular is ok)- find at your health food store.
3 large free-range eggs
Lemon Zest of 1-2 lemons- depending on how tart you like them (I like 2 :)
1/2 cup fresh squeezed lemon juice
Preheat oven to 350 degrees. Line and 8-inch square baking dish with unbleached parchment paper.
2.) Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir together coconut oil, butter and vanilla extract. Stir the wet ingredients into the dry until thoroughly combined. Press the dough evenly into the bottom of the prepared baking dish.
3.) Bake for 15 to 17 minutes, until lightly golden.
4.) LEMON TOPPING: While the crust bakes, prepare the topping. In a blender or food processor, combine the coconut oil, powdered xylitol, eggs, and lemon juice. Blend on Medium speed until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
5.) Bake for 15 to 20 minutes at 350 degrees F until the topping is golden. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set (If you can wait that long). Sprinkle with extra powdered xylitol (optional).Cut into bars and serve.
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CRUST
1 1/2 cups almond flour (fine ground) - I grind mine up in my vitamix blender :)
1/2 tsp sea salt
1 Tbsp powdered xylitol*- health food store like Valley Natural or The Vitamin Shop
2 Tbsp coconut oil, melted- over stove not microwave (they are not good for you)
1 Tbsp raw unsalted butter, melted
1 Tbsp pure vanilla extract
LEMON TOPPING
1/4 cup coconut oil, melted
1/4 cup powdered xylitol* (or granular is ok)- find at your health food store.
3 large free-range eggs
Lemon Zest of 1-2 lemons- depending on how tart you like them (I like 2 :)
1/2 cup fresh squeezed lemon juice
Preheat oven to 350 degrees. Line and 8-inch square baking dish with unbleached parchment paper.
2.) Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir together coconut oil, butter and vanilla extract. Stir the wet ingredients into the dry until thoroughly combined. Press the dough evenly into the bottom of the prepared baking dish.
3.) Bake for 15 to 17 minutes, until lightly golden.
4.) LEMON TOPPING: While the crust bakes, prepare the topping. In a blender or food processor, combine the coconut oil, powdered xylitol, eggs, and lemon juice. Blend on Medium speed until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
5.) Bake for 15 to 20 minutes at 350 degrees F until the topping is golden. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set (If you can wait that long). Sprinkle with extra powdered xylitol (optional).Cut into bars and serve.
