Ingredients

The following ingredients have 12 Servings
  • 3 Tbsp Macadamia nuts (finely chopped)
  • 1/4 Cup Honey
  • 1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter)
  • Pinch of salt
  • 1 Cup Coconut Flour (sifted (95g)*)
  • 3 Eggs
  • 1/2 Cup Honey
  • 2 tsps Lime zest (firmly packed)
  • 1/4 Cup Fresh** Lemon juice (about 2-3 large lemons)
  • 1/4 Cup Fresh Lime juice
  • 2 tsps Coconut flour (sifted)

Instruction

  • Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
  • Place the macadamia pieces onto a small baking sheet and place into the oven until golden brown and nutty smelling, just a few minutes. Watch them closely so they don't burn.
  • In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
  • Press the dough evenly into the prepared pan and the sprinkle evenly with the toasted macadamia pieces, gently pressing into the crust.
  • Bake until just lightly golden brown, about 8 minutes. *** Once cooked, let cool for 30 minutes.
  • Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
  • Once the crust has cooled, gently whisk together the eggs, honey and lime zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
  • In a separate, medium bowl, whisk together the lemon and lime juice. Then, whisk in the coconut flour, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
  • Pour the lemon/lime juice mixture into the egg mixture, whisking while you pour, until evenly combined.
  • Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
  • Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ****