Lime Almond Bars
Sweet and Tangy with the Perfect Hint of Almond
Yield: 8
Materials
- CRUST:
- 1 1/4 cups almond flour
- 1/4 cup mesquite powder
- 2 1/2 tbsp coconut oil
- 2 tbsp honey
- 1 tsp almond extract
- dash salt
- FILLING:
- 3 large eggs
- 1/3 cup lime juice
- 1/3 cup honey
- 1 tsp lime zest
- 1 1/2 tbsp coconut flour
- confectioners sugar (optional)
Instructions
- Preheat oven to 350*.
- In medium bowl mix all of the ingredients by hand for the crust until a dough is formed.
- Press into the bottom of an 8" x 8" baking pan that is lined with parchment paper. Make sure that it is relatively even all the way around.
- Bake in oven for about 10 minutes.
- While the crust is baking, mix the filling ingredients in a small bowl with a whisk until all of the clumps from the coconut flour are removed.
- Remove the crust from the oven and immediatley pour the filling on top and return to the oven for another 18-20 minutes; until the center is firm.
- Let cool for 30 minutes, then place in the refrigerator at least one hour prior to cutting into squares.
- Dust with confectioners sugar prior to serving, if desired.
Notes
The cooking time for this will vary depending on your oven so watch it closely.
If the filling cracks, that is completely normal so don’t worry.
I typically make this in an 8″ springform pan because I personally prefer slices to squares. But either is perfectly fine.