Blueberry Lemon Bars

This is one of my all time favorite new desserts! It is the perfect balance of sweet, tart and is super fresh tasting. Best of all it is a sweet treat that can be completely guilt free! After making a pan of these I have already had multiple people ask for the recipe. You won't believe they're paleo!

Bottom layer:

• 1 1/2 cups almond meal
• 1/2 tsp salt
• 2 heaping Tbs coconut oil, melted 
• 2 Tbs honey
• 2 tsp vanilla 

Preheat oven to 350. Grease 8x8 or 9x9 pan with coconut oil. 

Mix together Almond meal, salt, coconut oil, honey and vanilla. Spread into the bottom of the pan and bake for 15 min or until the edges turn golden. 

While this is cooling, start preparing the top layer. 

Top layer:

• 3 organic eggs
• 1/4 cup agave nectar or honey
• 1/2 tsp lemon zest
• 6 Tbs coconut oil 
• 1/2 cup fresh lemon juice 
• 1 cup fresh or frozen blueberries 

In a saucepan with stove on medium low mix eggs, agave nectar (or honey) and lemon zest, stirring continuously. If you are not continuously stirring, it will start to have a scrambled egg type texture. As it warms up add coconut oil. Once the coconut oil is melted and mixed in, add lemon juice. Continue stirring until thickened. 

Once thick pour over the bottom layer in the pan and spread evenly. Throw the blueberries on the top and cool in the fridge for about a hour! 

Enjoy!