If you’re looking for a delish spring recipe to make this week, these gluten free raw lemon bars are IT. They’re sweet, tangy and refreshing and could not be easier to make.
INGREDIENTS:
Crust:
2 cups almond flour
1/2 cup coconut oil (melted)
1/2 cup maple syrup
1 tsp vanilla extract
Pinch of salt
Filling:
2 cans of coconut milk (refrigerated)
3/4 cup honey
3/4 – 1 cup fresh lemon juice
3 tbsp arrowroot powder
Lemon zest, powdered sugar to garnish
DIRECTIONS:
For crust, combine ingredients and pour into a lined square pan (I used 8”)
Preheat oven to 350 Fahrenheit
Bake for 15 minutes or until lightly browned (ovens may vary)
Remove and let cool
For filling, scoop the hardened part out of chilled cans of coconut milk and add to blender; add remaining ingredients and blend until smooth
Pour over cooled crust and freeze until hard
Garnish with lemon zest and powdered sugar
*you can keep it in the fridge or freezer
