Ingredients

Directions

1. Add pecans to a food processor, and pulse until fine crumbles form.
2. Add almond pulp, and pulse again until mixed.
3. Add agave and salt, and pulse again until mixed.
4. Line a brownie tin with parchment paper, and transfer crust to the brownie tin, pressing to flatten. Transfer to freezer while making the lemon filling.

1. Add all lemon filling ingredients to a blender, and blend until smooth and creamy.
2. Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.
3. Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and serve!