We are making a super easy recipe that is Elimination Diet compliant, packed with nutrients – and so tasty!

Bar Base:
2.5 cup Almond Flour
0.5 cup Cashews
0.5 cup Pecans
2 teaspoon Monkfruit
0.25 cup Coconut Oil
0.25 teaspoon Pink Salt
2.5 tablespoon Unsweetened Almond Milk, substitute any nondairy milk
1 Lemon, reserve zest for blueberry mixture

Blueberry Mixture:
1 cup Frozen Blueberries
0.13 teaspoon Pink Salt
0.25 cup Filtered Water
2 tablespoon Monkfruit

Slurry:
1 tablespoon Arrowroot + 1 tablespoon Filtered Water, substitute Tapioca

Preheat oven to 375F. In a food processor pulse cashews and pecans. Then add almond flour, juice of lemon, 2 tsp. monkfruit, coconut oil, almond milk and 1/4 tsp of salt. Pulse until combined and mixture sticks together. Reserve 1/2-3/4 cup mixture for topping. To a lined 9×9 baking tray, press down mixture until flattened. Bake for 10 minutes.

In a small saucepan over medium high heat, add blueberries, 2 tbsp. monkfruit, zest of lemon, and 1/8 tsp salt. Stir constantly. Add slurry to pot. Keep stirring. Add water. Once sauce has thickened and cooked down (5-8 minutes) pour mixture over the pre-baked pan. Smooth with spatula. Crumble on reserved topping. Bake for 12-15 minutes until toothpick inserted comes out clean. Cool completely before slicing. Store in freezer.

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