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Pink Lemonade Tiger Nut Dessert Bars
Mildly tart, extra creamy lemon bars that are sweetened. They use beautiful pink raspberries for colour over a high-fibre tiger nut and coconut crust. Great as a snack, dessert or breakfast (shhh... I won't tell)!
Ingredients
For the crust layer:
- 2 egg whites separate the eggs and use in yolks in the lemon filling, beaten
- 1/4 cup coconut oil liquid
- 1 Tbsp maple syrup
- ¼ tsp sea salt
- 1 cup unsweetened shredded coconut
- 1 cup tigernut flour (finely ground tiger nuts)
For the filling layer:
- 3 large eggs plus 2 egg yolks beaten
- 3 Tbsp maple syrup
- 1/3 cup lemon juice
- 1 Tbsp lemon zest
- 1/3 cup tigernut flour ground tiger nuts
- 2/3 cup fresh raspberries
- Optional: Lemon zest or coconut flour for dusting
Instructions
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Set the oven to 350°F.
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In a medium bowl, mix the egg whites, coconut oil, maple syrup and salt together until smooth. Add in the shredded coconut and tigernut flour and mix until well combined.
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Press the crust evenly into a greased 8 1/2” x 12” glass baking pan. Prick it with a fork a few times. Bake for 10-12 minutes or until slightly golden around the edges.
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In the meantime, add all filling ingredients to a blender and blend until smooth.
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When the crust is out of the oven (no need to let it cool), pour the filling over the top and gently tap the baking pan on the counter to remove air bubbles.
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Bake in a water bath for 15-18 minutes or until the centre is set (it will only barely jiggle or not at all).
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Remove from the oven and let cool completely before slicing. Serve and sprinkle with lemon zest or coconut flour if desired.
Recipe Notes
Original recipe by Ashleigh Grange, RHN.