Hip Hip Hooray, let’s SQUEEZE THE DAY ! 🍋
Or as my mama would say KARPE DIEM.
Extra horrays for my mom’s birthday today!! 💗🎉
And another hooray for everyone who experiences SAD as heavily as I do, it finally seems like spring is coming- sooo THE ZEST IS YET TO COME!
Yeah most people do not like SNOW IN APRIL… .. but, some of us experience the “dislike” feelings to a much higher extreme- add CV19 chaos, and that I was supposed to be in AZ celebrating my 30th right now. 💀
So thank you to my two MAIN SQUEEZES for checking in on me so much this week with the return of snow. 🙏🏻
Time to celebrate and SQUEEZE this month around for good… HEALTHY LEMON BARS with a NUTTY All American Butter ‘Squeeze The Day’ Almond Butter twist.
This new Almond Butter flavor is SO REFRESHING.
Nothing beats the literal taste of spring in a jar filled with a nutty heaven.
On top you’ll even find gluten-free, lemon-flavored Oreo cookies and lemon sugar crystals… SWOONING. 😋
| Servings |
bars
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Ingredients
- Crust
- 1.5 cups almond flour
- 1 scoop Protein Powder Vanilla
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1/4 cup Almond Butter All American Butter Squeeze the Day
- Filling
- 3 eggs
- 2/3 cup Lemon Juice freshly squeezed
- 1/3 cup Maple Syrup
- 1 tbsp Coconut Flour sifted
Ingredients
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Instructions
- Preheat oven to 350F and lightly spray an 8×8 baking dish.
- In a food processor or blender, mix together all crust ingredients well.
- Press into the bottom of the 8×8 baking dish and bake for 12-15 minutes.
- While crust is baking, heavily whisk together all filling ingredients, adding sifted coconut flour last.
- Once crust comes out of the oven, pour filling immediately on top.
- Lower oven temp to 325F and bake for 20-22 minutes or until filling is set. A little jiggle is ok!
- Let cool at room temperature for 30 minutes then transfer to fridge for at least 2 hours.
- Add powdered sugar and cut and serve!