Paleo Lemon Berry Dessert Bars

Lemon Crust Ingredients

1 1/2 cups blanched almond flour

1 cup coconut flour

2/3 cup coconut oil

1/3 cup grassfed butter or ghee

1/3 cup honey

** 2 eggs (for those that don't tolerate eggs, these are not necessary but the square will hold together better with them)

1 tsp lemon extract

zest from 1 lemon

juice from 1 lemon

pinch sea salt

1 tsp baking soda

Berry Coconut Topping Ingredients 

1 1/2 cups blackberries

1 cup blueberries

1/4 cup coconut oil

1 package coconut cream concentrate

3 TBSP honey

1 tsp organic vanilla extract

1 cup shredded coconut plus more for decoration

Lemon Crust Directions

1. Preheat oven to 350F 

2. In a large glass bowl add the coconut oil and butter and microwave for 45-60 seconds to melt the oils

3. Add the remaining crust ingredients to the bowl and blend well with a pastry blender

4. Line an 8x8 glass baking dish with parchment paper 

5. Pour crust ingredients onto parchment paper and press down well until you have an even layer

6. Cook for 15-17 minutes at 350F, until edges are golden brown

7. Remove from oven (but don't turn it off) 

Berry Coconut Topping Directions

NOTE: Make this while your lemon crust is cooking

1. Turn a burner onto low heat

2. Place a medium saucepan on the burner and add the coconut oil and coconut cream concentrate, allowing them to heat until melted

3. Add the honey and vanilla and stir until combined

4. Add berries to the pot and allow to cook for a couple minutes, until the berries start to break apart

5. Remove the pot from heat and add the shredded coconut, stir until all the ingredients are well combined

Final Square Directions

1. Spoon your Berry Coconut Topping mixture onto the already baked Lemon Crust and spread evenly until you have a smooth layer

2. Sprinkle some extra shredded coconut onto the berry layer, until you have the amount you desire 

3. Place entire square back into the oven at 350F and cook for another 12-16 minutes, until the shredded coconut turns golden in colour 

4. Remove from oven and allow to cool for 10-20 minutes

5. Place entire square in the fridge and allow to cool overnight 

6. Remove from fridge, cut and serve. Keep these in the fridge and serve cold (at least I like them cold)

NOTE: Allowing these to sit in the fridge overnight will make the lemon crust less crumbly and is highly recommended