Step 1

In a mixing bowl, add the toasted coconut, almond flour, sea salt, almond butter, and melted cocoa butter, and stir to evenly coat the mixture.

Step 2

Line an 8x8 baking dish with parchment, and then press the crust mixture into the pan. Use wet hands or a pastry roller to press the crust into an even layer.

Step 3

Refrigerate the crust to allow it to set while making the lemon filling.

Step 4

Into a small saucepan, add egg yolks, monk fruit sweetener (or sugar), lemon juice, and gelatin, and whisk well. Once the mixture is combined, heat the pan over medium low heat, and continue to whisk to prevent the mixture from burning to the pan.

Step 5

Continue whisking until the mixture reaches 160º F. If you don't have a thermometer, the mixture will be ready when you can visibly see it thicken, or when the mixture coats the back of a spoon.

Step 6

Pour the lemon curd over the crust, and smooth into an even layer. Refrigerate the bars for at least an hour to allow it to set.

Step 7

Cut the bars, and dust them with powdered sweetener, if desired. I add the monk fruit sweetener to a blender and process it to form a fine powder.

Step 8

Store the bars refrigerated or frozen, wrapped tightly.