Ingredients:
For Crust:
2 Cups Raw Almonds
1/4 Cup Dates - Pitted and processed in a food processor or minced
1/2 Cup Butter or Coconut Oil
1 Tablespoon Coconut Flour
1 Tablespoon Raw Honey
2 Eggs
1 teaspoon Vanilla Extract
For Filling:
6 Eggs
1 Cup Fresh Lemon Juice
1/2 Cup Raw Honey
1/2 Cup Coconut Oil
1 Tablespoon Lemon Zest
2 Tablespoons Cornstarch - Optional, but it really helps with the thickening process
1 Tablespoon water - Only add this if using Corn Starch
Pinch of Sea Salt
Unsweetened Coconut Shredded for sprinkling on top - Optional
For Crust:
2 Cups Raw Almonds
1/4 Cup Dates - Pitted and processed in a food processor or minced
1/2 Cup Butter or Coconut Oil
1 Tablespoon Coconut Flour
1 Tablespoon Raw Honey
2 Eggs
1 teaspoon Vanilla Extract
For Filling:
6 Eggs
1 Cup Fresh Lemon Juice
1/2 Cup Raw Honey
1/2 Cup Coconut Oil
1 Tablespoon Lemon Zest
2 Tablespoons Cornstarch - Optional, but it really helps with the thickening process
1 Tablespoon water - Only add this if using Corn Starch
Pinch of Sea Salt
Unsweetened Coconut Shredded for sprinkling on top - Optional
Directions:
Blend raw almonds in a blender until they are course and chunky, but not finely ground like almond flour. Mix together almonds, processed/minced dates, and coconut flour by hand. Melt butter and raw honey together, add vanilla extract, 2 eggs and mix until blended. Pour mixed wet ingredients over the almond mixture to combine.
Line a 8 x 12 inch pan with parchment paper and press crust into the pan until uniformly distributed. Bake in a pre-heated oven for 15 minutes or until crust begins to brown, remove and let cool.
Blend raw almonds in a blender until they are course and chunky, but not finely ground like almond flour. Mix together almonds, processed/minced dates, and coconut flour by hand. Melt butter and raw honey together, add vanilla extract, 2 eggs and mix until blended. Pour mixed wet ingredients over the almond mixture to combine.
Line a 8 x 12 inch pan with parchment paper and press crust into the pan until uniformly distributed. Bake in a pre-heated oven for 15 minutes or until crust begins to brown, remove and let cool.
For the lemon filling, whisk together corn starch and water (If using), raw honey, and a pinch of salt over medium-low heat.
Once above ingredients are combined, add the remaining 6 eggs, lemon juice, lemon zest and coconut oil and whisk them all together until the lemon mixture reaches a pudding-like consistency.
Note: If you are not using corn starch the whisking process will take a lot longer to thicken.
Once lemon filling is thick enough, remove from heat, cool briefly, then pour over cooled crust. If using shredded coconut, sprinkle it on at this point. Put finished lemon squares in the freezer for around 15 minutes to a half hour to set. Remove from freezer and refrigerate for at least an hour, but ideally overnight, before serving.
Makes 12 to 15 Lemon Squares
Once above ingredients are combined, add the remaining 6 eggs, lemon juice, lemon zest and coconut oil and whisk them all together until the lemon mixture reaches a pudding-like consistency.
Note: If you are not using corn starch the whisking process will take a lot longer to thicken.
Once lemon filling is thick enough, remove from heat, cool briefly, then pour over cooled crust. If using shredded coconut, sprinkle it on at this point. Put finished lemon squares in the freezer for around 15 minutes to a half hour to set. Remove from freezer and refrigerate for at least an hour, but ideally overnight, before serving.
Makes 12 to 15 Lemon Squares