Zesty Margarita Lime Bars

I used to be so upset to go to a party only to find citrus dessert. Like I would have rather found a hair in a brownie than eat a lemon bar. I couldn’t understand why someone would consciously decide to indulge in another but chocolate, cookies, brownies, FROSTING, caramel, fruit tarts, etc. Man— food allergies slowed that down, and now my taste buds are a-changing! I find myself finding most chocolate lackluster, and my true cravings on the less-sweet side of decadence. (Who even am I anymore??)

Ingredients:

For Crust/Crumble-

• 2 cups almond flour

• 1/8 cup and 1 tbsp tapioca flour

• 1/4 room temperature coconut oil

• 1/4 cup maple syrup

• 1/4 tsp sea salt

For Filling-

• 6 eggs whisked

• 3/4 cups lime juice, fresh

• 1/2 cup honey

• 5 tbsp arrowroot powder

• 1 shot tequila

• 1 tbsp kosher salt

Instructions:

1. Preheat oven to 350 degrees. In a 8x8 baking pan with parchment paper. Set aside.

2. In a medium sized bowl, combine almond flour, maple syrup, salt, and coconut oil until well combined, and soft crumbles form.

3. Press 3/4 of the crumble into the 8x8 parchment lined pan. Bake for 15 minutes or until edges are golden brown.

4. In a small bowl, add eggs, lime juice, salt, tequila, honey, and arrowroot powder. Whisk until combined.

5. Pour on top of crust, and return to the oven for 15 minutes, or until the middle no longer jiggles.

6. Remove from oven, let cool and place in fridge.

7. Once chilled, remove, slice and enjoy!