Sharyn Tondu joins The Fruitful Life blog once again, to share her recipe before her Taste & Learn Instagram Live Stream. Check out our live-stream events here! If you have a passion for crafting tasty treats that are a lil healthier and more allergen-friendly, this one's for you! Try this fresh, delightful lemon treat--crafted by Sharyn Tondu herself!

Crust Ingredients:

1/4 cup pecans
1/4 cup macadamia nuts
1/2 cup almond flour
1/3 cup brown erythritol 
1/3 cup NOW Foods butter flavored coconut oil
1 teaspoon baking powder

Filling Ingredients:

1 container Kite Hill Plain Cream Cheese
1/4 can coconut cream
1/2 cup erythritol
2 eggs
3 squeezes of BetterStevia® Lemon Twist
1 teaspoon lemon extract

Lemon Curd Ingredients:

1/2 can evaporated coconut milk
1/2 cup lemon juice (should take about 2 lemons)
1/2 cup erythritol
2 squeezes of BetterStevia® Lemon Twist
5 Tablespoons finely ground almond flour
3 eggs

Coconut Whipped Cream Ingredients:

8 oz chilled canned coconut whipping cream (there's a bit of a difference between coconut cream and coconut whipping cream - look for the whipping cream!)*
1/4 cup powdered erythritol 
5 drops BetterStevia® Lemon Twist

*A great alternative to whipping your own topping is the So Delicious CocoWhip topping or your favorite whipped topping!

 

Crust Directions:

1. Blend all crust ingredients in a food processor. Then, press mixture into small, rectangle pan (lined).
2. Bake at 350 degrees for 10 minutes. 

Filling Directions:

1. Mix all filling ingredients until smooth in a food processor. Pour over pre-baked crust and set aside.

Lemon Curd Directions:

1. Add all lemon curd ingredients to a bowl and mix well.
2. Pour over the layer of filling, and bake again in a rectangular pan at 350 degrees for 20 minutes. Then, allow to cool.

Coconut Whipped Cream Directions:

1. Whip ingredients until stiff peaks form.
2. Top baked, cooled bars with this beautiful coconut whip, and serve!