Collagen Lemon Bars

Collagen Lemon Bars

Cofo Collagen Lemon Bars
Grain Free / Gluten Free / Refined Sugar Free 

Want to bring a protein-packed dessert to your dinner party? This recipe is sure to surprise and please. We brought this recipe to a 4th of July dinner party and a guest that is an ultra-marathoner (he ran from San Francisco to New York) ate 6 bars and said it was the best dessert he'd had in years! These bars go quick!

Makes 12-14 bars
Preheat oven to 350 

Prepare the Crust by Combining:

2 Tbs Coconut Flour
1 1/2 Cups Almond Flour
1/8 Teaspoon of Sea Salt
1/2 Tsp Vanilla Extract
1/4 Cup Pure Vermont Maple Syrup
1/4 Cup Melted Coconut Oil

Line an 8x8" pan with parchment paper (make sure to use a parchment lined pan so that you can lift the bars out of the pan once done). 

Combine the almond flour, coconut flour and salt. Next stir in the melted coconut oil, maple syrup and vanilla extract. Combine until the dough forms. Press the dough into the parchment lined pan and bake for 12-15 minutes or until the dough is firm.

Prepare the filling while the crust is baking.

Prepare the Filling:
6 Egg Yolks
1/2 Cup Pure Vermont Maple Syrup
1/2 -2/3 Freshly Squeezed Lemon Juice (2-3 Lemons)
Zest from 2 Lemons
2 Tablespoons Cofo Lemon Collagen Peptides
1 1/2 Tablespoons Coconut Flour
Zest the 2 Lemons

Whisk until combined (or blend on low in a blender) 6 egg yolks, maple syrup, fresh lemon juice, lemon zest, collagen peptides and coconut flour.

Remove crust from oven then reduce the oven to 325. While the crust is still hot pour the filling over the crust and put the pan back in the oven for 25 minutes or until the filling is firm. Remove from the oven and refrigerate overnight.

To remove the bars from the pan gently tug at the sides of the parchment paper. Be gentle removing from the pan so as to not crack the top of the bars.  Place parchment on a cutting board and cut the bars into 12-14 small sized bars. Top with fresh sliced strawberries and serve.