Sweet Rhubarb Raspberry Bars

   Our AMAZING Holistic Nutritionist Alexandra Nucci brought these in the other day to try... and we just HAD to get the recipe.   

Ingredients:

Crust Ingredients:

• 1 cup almond flour
• 1 tbsp arrowroot starch
• 2 tbsp coconut sugar
• ½ tsp sea salt
• ¼ cup melted coconut oil

For the topping:

• ¾ cup walnuts (or any nut of choice)
• ½ tbsp arrowroot starch
• ¼ tsp sea salt
• 1/3 cup coconut sugar
• 2 tbsp coconut oil, solid
• 1 large egg
• 1 tsp vanilla
• 1 cup chopped rhubarb (cut into 1” slices)
• 1 cup fresh raspberries
• 1 tsp lemon zest
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350F and line an 8x8 square pan with parchment paper
2. Combine crust ingredients in a mixing bowl until fully combined. Press the crust evenly into the pan.
3. Set aside rhubarb, raspberries, lemon zest and lemon juice. Combine all remaining dry topping ingredients in a food processor and process until fine. Add remaining wet topping ingredients and process until completely incorporated and smooth.
4. Spread the filling evenly over the crust
5. Toss the rhubarb and raspberries with the lemon zest and lemon juice and evenly spread over the topping
6. Bake for approximately 40 minutes
7. Let cool completely before cutting