Crust:

1 1/2 cups of gluten free flour

1/2 cup Raw organic Sunflower seeds 1/2 tsp agar flakes (optional)

9 1/2 Tbsp Coconut Oil

4-5 Medjool Dates (Chopped)

Filling:

4 Tbsp Ground Flax seeds

12 Tbsp Filtered Water

1 tsp Vanilla Extract (alcohol free)

1/4 cup chopped dates

1/4 cup coconut nectar

1 Tbsp Arrowroot Powder

1/2 cup fresh lemon juice

1 tsp Lemon Zest

1/4 cup Flaxseed Milk (unsweetened)

To add the red color add a cup of raspberries

Top Crumble:

1/4 cup chopped almonds 1/4 cup chopped walnuts Handful of lemon almonds 4-5 chopped dates

Directions:

1. Preheat Oven to 350 degrees

2. Grease 9x13 inch Baking Pan

3. Place flour, sunflower seeds, coconut oil, dates, Aga flakes in bowl. Mix well in food processor or the Pampered Chef Deluxe Cooking Blender

4. Press evenly crust mixture into baking pan. Use Needle leaf technique with a fork to evenly help cook crust.

5. Bake crust 15 minutes in oven until lightly brown

6. To make filling, combine flaxseed mixture, sweetness, arrowroot powder, lemon zest, juice, milk, vanilla extract in high speed blender or until smooth and creamy.

7. Pour lemon mixture over crust

8. Make crumble by chopping up nuts, dates, and sprinkle on top of filling. Sprinkle fresh lemon zest on top for color and festive fun!

9. Bake 15-20 minutes at 350 degrees. Let filling cool completely and store in fridge for a few hours or overnight to help make a solid bar.

*Enjoy a small piece and transcend to lemon paradise!

Recipe cred: Soha of Perfect Pair 4 Balance