Paleo Lemon Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients (Filling): 6 Whole Eggs ½ Cup Raw Organic Honey ½ Cup Coconut Oil 1 Cup Lemon Juice (8 lemons) Unsweetened Shredded Coconut (optional)Ingredients (Crust): 1 Cup of Raw Almonds 1 Cup of Raw Macadamia Nuts ¼ Cup Raw Organic Honey ½ Cup of Melted Coconut Oil 2 Eggs
Process(Topping):
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool
Process(Crust):
Preheat your oven to 400 Degrees F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer.
Keep it refrigerated or frozen until serving and then return the remaining to the fridge/freezer.
Serving Size: Makes 24 2 inch pieces
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool
Process(Crust):
Preheat your oven to 400 Degrees F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer.
Keep it refrigerated or frozen until serving and then return the remaining to the fridge/freezer.
Serving Size: Makes 24 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 194.2
- Total Fat: 17.5 g
- Cholesterol: 61.7 mg
- Sodium: 24.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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