Gluten Free Lemon Coconut Raspberry Bars

Lemons lemons and more lemons!!!! hahaha :) I have been on a bit of a lemon kick lately, but this was a special recipe I came up with for my amazing belly dancing teacher Darshan! She loves all things lemony and she tries to eat gluten free. I also had some leftover coconut milk from a soup I had just prepared so I figured what the heck... let's make some coconut lemon bars! I am very excited about this recipe because it was another experiment with beans and it came out absolutely delicious with no hint of bean taste!!! These lemon bars are very rich and moist from using full fat coconut milk and extra virgin coconut oil. If you want a little bit lighter version you can substitute lite coconut milk for the full fat milk! 

Rich, moist, sweet and delicious. These lemon bars are healthy decadence!

Lemon Coconut Raspberry Bars

1 15oz can garbanzo beans, drained and rinsed
3 eggs
1 c coconut milk
1/2 c coconut oil, melted
1/4 c fresh squeezed lemon juice (approx 1.5 lemons)
1 1/2 tsp vanilla extract
2 tsp lemon extract 
1/2 c agave nectar
1 1/4 c sugar in the raw
Zest of 1 lemon
1/2 tsp salt
2 tsp baking powder
1 c brown rice flour
1 c raspberries (fresh or frozen)

Preheat oven to 350*F. Grease a 13X9" baking pan with coconut oil and set aside.

In blender or with a hand mixer blend all ingredients except baking powder, flour, and raspberries, until smooth. Pour batter into a large bowl and whisk in flour and baking powder. Mix just until combined and there are no lumps in the batter. Fold in raspberries and pour batter into prepared baking pan. Bake at 350*F for 25 minutes or until knife inserted in center comes out clean. Remove from oven and let cool before cutting into bars.

Makes 36 large or 48 small bars. 

These are best served room temperature. They are moist and delicious!!!!

Enjoy ;)