The gorgeous color of these bars comes from juiced beets. It’s not a totally necessary step, but when I saw the pretty ruby rhubarb color become deluded by the eggs I just couldn’t handle it. Luckily I had a handful of fresh beets on hand (never know when you’ll need fresh beets!) and was able to crank the hue dial back up to vibrant. Enjoy!
3 cups blanched almond flour
1 teaspoon sea salt
¼ cup coconut oil, melted over low heat
2 tablespoons raw honey
1 tablespoon vanilla extract
¼ teaspoon almond extract
1 teaspoon lemon rind
½ cup coconut oil, melted over low heat
½ cup raw honey
6 eggs
⅔ cup fresh rhubarb juice (from 3-4 stalks)
¼ cup beet juice (from 2 small beets)
1 teaspoon lemon rind
2 tablespoons +1 teaspoon coconut flour
Preheat the oven to 350 degrees F. Generously grease a 9″x13″ baking pan with coconut oil and lightly dust with coconut flour.
In a medium bowl combine the almond flour and salt. In another bowl combine the coconut oil, raw honey, extracts and lemon rind. Mix the dry and wet ingredients together until well combined. Press the dough into the bottom of prepared pan. Bake for 10-12 minutes, until golden.
In a blender combine all of the Rhubarb Layer ingredients on high until smooth. Pour over the baked crust. Bake for another 15-20 minutes until golden. Allow to cool for 30 minutes, then chill for 2 hours, until set. Cut into bars and serve. Enjoy!
Calories: 156
Fat: 12g
Carbohydrates: 8g
Sodium: 91mg
Fiber: 0g
Protein: 4g
Sugar: 6g