No Bake Paleo Lime Bars

• Produce

  • 1 tbsp Lime, fresh zest

• Condiments

  • 5 tbsp Lime juice, fresh
  • 1/4 cup Maple syrup or raw honey, pure

• Baking & Spices

  • 1/2 cup Coconut flour
  • 1/2 cup Tigernut flour
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 2 tbsp Nut or seed butter

• Desserts

  • 2 tsp Grassfed gelatin

• Other

  • 12 oz By weight, avocado flesh (about 2 large or 3 small avocados

Found on empoweredsustenance.com

Description

Ingredients

• ½ cup tigernut flour, available here (substitute nut or seed flour or choice)
• ½ cup coconut flour
• 2 Tbs. nut or seed butter of choice (recommended: cashew, coconut, macadamia, or sunflower seed butter)
• ⅓ cup coconut oil, melted
• 1 tsp. vanilla extract
• 5 Tbs. fresh lime juice (from about 4 small limes)
• 2 tsp. grassfed gelatin,available here
• 1 Tbs. fresh lime zest
• 2 Tbs. coconut oil, melted
• 12 oz., by weight, avocado flesh (about 2 large or 3 small avocados)
• ¼ cup pure maple syrup or raw honey
• 1 tsp. vanilla extract

Directions

• Line a square 8-inch baking dish with parchment paper, so that the parchment overhangs two of the sides (see image in the post). This allows easy removal of the bars.
• For the crust, combine all ingredients to create a crumbly texture. Press evenly into the prepared dish.
• For the filling, combine the lime juice and gelatin in a small saucepan. Let soften for 5 minutes. Then, over medium heat, warm the mixture and stir to dissolve the gelatin.
• In a food processor or blender, combine the lime juice mixture and remaining ingredients. Blend until very smooth. Spread filling evenly over the crust.
• Chill the bars until firm, at least 6 hours, then slice and enjoy. Store in the fridge, as the filling will soften into a more custard-like texture when left at room temperature.