These are the best gluten free lemon bars with cranberry that you will ever make. Easy and quick these lemon bars are also paleo and refined sugar free.
Preheat your oven to 350F
Place all the ingredients into your standing mixer and blend well until smooth
Grease an 8″x 8″ glass baking dish with coconut oil
Pour the batter into the pan and spread evenly with a spoon or knife
Place in the oven and bake for 17-20 minutes, until a toothpick inserted inside comes out clean
While the lemon crust is baking start the cranberry topping
Place a medium pot on the stove on low heat
Add the cranberries, coconut milk, coconut oil, honey and sea salt to the pot and bring to a boil
Allow to simmer for ~15 minutes
Once the lemon crust is finished, pour the cranberry topping on top and spread evenly with a spoon or knife
Place the pan in the fridge to allow the topping to set (~60 minutes)
Place the coconut manna into a microwave safe dish
Microwave on high for 20-30 seconds, until melted
Drizzle the melted coconut manna on top of the squares once you remove them from the fridge
Cut the squares into desired sized pieces
Serve and enjoy!
Note 1: Make sure to avoid all non-stick baking pans. Use glass instead.
Note 2: Use raw, local honey if possible to maximize the health benefits.
Note 3: If you don't have coconut manna, you can also use coconut butter or coconut cream concentrate (these are all the same things, but different brands use different names).