I found this recipe on Lindsay Edmonds' The Passionate Homemaking blog. I enjoy reading the things she and her guest contributors have to say. Her blog is filled with healthy ways to care for your family. Honestly, most of the recipes or suggestions are things that require lots of planning and discipline that don't naturally jive with my laid back self. However, when I saw this recipe, I decided to give it a try. It was pretty simple and they turned out great. Next time I might add a little more honey to the filling or a little less lemon, but other than that they were just right for a healthy treat.
There are few others I'm going to try. I'll let you know how they go.
3 whole eggs
1/4 cup honey
1/2 cup lemon juice
1/4 cup coconut oil (Choice virgin cold pressed unrefined coconut oil for best nutritional value.)
1. Blend the eggs, honey, and lemon juice together in a small sauce pan until thoroughly combined.
2. Turn the heat on to medium high and add coconut oil, mixing regularly until the oil has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from pan and place in a bowl in the refrigerator to cool and thicken further.
1 cup of raw almonds
1 cup of raw pecans (I used cashews because that's what I had on hand and they were great)
1/4 cup honey
1/2 cup of melted virgin coconut oil
1 teaspoon sea salt
1. Place nuts in a food processor or blender and pulse until finely chopped, but not pureed. You may have little chunks of nuts, and that is fine.
2. Add the remaining ingredients and pulse again until well combined.
3. Spread over the bottom of a greased 8 x 8 inch pan.
4. Bake for 15-18 minutes in a 400 degree oven, until lightly browned and a toothpick inserted in the middle comes out clean.
5. Cool completely before layering the filling over the top. Return to the refrigerator until ready to serve.