Golden brown crust featuring leftover almond pulp. Topped with a smooth, bright, citrus-y lemon filling makes for the most delightful spring treat!
Servings: 9 bars
Add pecans to a food processor, and pulse until fine crumbles form.
Add almond pulp, and pulse again until mixed.
Add agave and salt, and pulse again until mixed.
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.
Add all lemon filling ingredients to a blender, and blend until smooth and creamy.
Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.
Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and serve!