Time: 15 minutes active time, 2-3 hours freezing time
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
Crust
Lemon Filling
Crust
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.
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!