If you’re looking for a delicious summer recipe to make this weekend, these gluten free raw lemon bars are IT! They’re sweet, tangy and refreshing and could not be easier to make. You can also add food dye or fruit/vegetable juice to make the filling colorful and festive.
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 the crust, combine ingredients and pour into a lined square pan (I used 8”)
Preheat oven to 350 degrees Fahrenheit
Bake for 15 minutes or until lightly browned (ovens may vary)
Remove and let cool
For the 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
