SERVES 16
Ingredients
Crust
• 2½ cups almond flour
• 4 tablespoons coconut oil, melted
• 3 tablespoons palm sugar
• 1 pinch salt
Filling
• 2 ounces coconut milk
• 2 teaspoons tapioca flour
• 1 tablespoon grated lime zest, plus ½ cup lime juice (4 limes)
• 1 pinch salt
• 7 ounces coconut milk
• 7 ounces honey
• 1 large egg white
• Coconut oil for greasing foil
Preparation
1. Adjust oven rack to middle position and preheat oven to 325°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease with coconut oil.
2. Process almond flour in a food processor to fine, even crumbs (about 30 seconds). Add melted coconut oil, palm sugar, and salt and pulse to incorporate (about 5 pulses). Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until crust is fragrant and beginning to brown (12 to 16 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3. Combine coconut milk, tapioca flour, lime zest, and salt in medium bowl. Whisk in 7 ounces of coconut milk and honey until smooth, then whisk in the egg white, followed by the lime juice. Pour filling over baked crust and smooth the top. Bake until the center is firm and edges begin to pull away slightly from sides (15 to 20 minutes).
4. Let bars cool completely in pan on wire rack for about one hour. Cover loosely with plastic wrap and refrigerate until thoroughly chilled (2 to 3 hours). Remove from pan using foil sling and cut into sixteen squares. Serve.
