Low-Carb, Strawberry, Icebox Bars
Servings: 12
Preparation Time: 30 minutes
Ingredients:
Crust:
- 1/2 cup almond flour*
- 1/2 cup coconut flour
- 2 tablespoons flax seeds, ground
- 1/4 teaspoon Himalayan Salt
- 2 tablespoons coconut oil
- 2 eggs
- 5 tablespoons ice water
Filling:
- 1/4 cup fresh lemon juice
- 4 teaspoons Vital Proteins Collagen Protein
- 1/4 cup boiling water
- 2 cups fresh or frozen strawberries
- 2 tablespoons raw honey
- pinch Himalayan Salt
Directions:
Preheat oven to 350 degrees F.
Crust instructions:
Mix the dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.
Whisk the eggs, then add them to the dry mixture, along with the ice water. Knead to mix thoroughly. Spread out into 9 x 12-inch baking dish. Bake 15–20 minutes until done and the edges are golden brown.
Remove from the oven and let cool while making the filling (about 10–15 minutes).
Filling instructions:
Hydrate the gelatin by sprinkling it over the lemon juice in a small bowl.
In a small pot, bring the water to boil, and then add the hydrated gelatin/lemon juice mixture. Stir to dissolve gelatin.
Add the strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until the strawberries are soft. Let cool for about 10 minutes, and then pour over the baked, cooled pie crust.
Transfer to the refrigerator and let chill for at least 4 hours, or until firm.
Serve with whipped cream, if desired.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!
