Lemon Coconut Bars

INGREDIENTS

!For the crust:

1 1/2 cups

sorghum flour

1/2 cup

sunflower seeds, roasted & unsalted

1/2 tsp

xanthan gum

1/2 cup

organic coconut oil

1 tbsp

palm sugar (a.k.a. coconut palm sugar)

!For the custard layer:

extra-large (220 grams) eggs

1/2 cup

local honey

1/4 tsp

liquid vanilla stevia

1 tbsp

arrowroot starch/flour

1 tsp

lemon zest, grated on a microplane

1/2 cup

fresh squeezed lemon juice

1/4 cup

unsweetened almond milk

1/2 cup

finely shredded unsweetened coconut