ALMONDS: Almonds are high in monounsaturated fat reducing your risk for heart disease and lowering cholesterol levels. Combined with the flavonoids found in the skin and the Vitamin E contained in the flesh, almonds contain a high amount of cancer-fighting antioxidants.
EGGS: Recognized as a source of high-quality protein, egg yolks contain omega-3 fats, B vitamins and certain minerals that can be sometimes hard to obtain through other foods, like selenium and iodine.
LEMONS/LIMES: Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. These flavonoids have been shown to stop cell division in many cancer cells. As an excellent source of vitamin C, lemons help to neutralize free radicals, which can damage healthy cells in the body and cause swelling and chronic pain. Although acidic in taste, lemons actually have an alkalizing effect on the body, helping to reduce inflammation.
Gluten-Free, Refined Sugar Free
Yields: 16-20 Bars
For The Crust:
1/2 cups Almond Flour
5 tbsp Tapioca Flour
1/4 tsp Sea Salt
2 Tbl Honey
1 tsp Vanilla
3 1/2 tbsp Butter (cold, cut into cubes – or your favorite Paleo fat, such as ghee or coconut butter)
For the Topping:
3 Egg Yolks
1/2 cup Honey
1/2 cup Lemon Juice
1 tsp Vanilla
1/4 Sea Salt
4 tbsp Ghee or Butter (cut into small cubes – or your favorite Paleo fat, such as coconut butter)
3 tbsp Coconut Milk (canned)
Preheat the oven to 350 degrees. Line a 9×9″ baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey, vanilla and cubes of butter and process until smooth dough forms.
Press the dough evenly into a 9×9″ baking pan lined with parchment paper.
Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, vanilla and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.