​Vegan Blueberry Lemon Bars

Preheat oven to 350 degrees
Grease an 8×8 Glass pyrex pan

In a sauce pan, mix and heat

1/4 cup plus 2 Tbsps algae oil

3 Tbsps Maple syrup

1/4 cup plus 2 Tbsps flour mixed with 1 Tbsp konjac powder 

(Note: it’s important to mix the flour with the konjac powder before adding to the oil)
When mixed turn off heat, add:

1 1/2 cups shredded coconut

Press mixture into greased glass dish and bake at 350 until golden. (I’m not sure how long this takes exactly, I know it’s longer than 10 minutes. I just let it bake until the filling is ready and the top is browned enough.)

In a Vitamix, add:

18 oz package fresh blueberries

3 Tbsps Maple syrup

Zest from one lemon

3/4 cup lemon juice

1/4 cup coconut milk

1 Tbsp Tapioca flour mixed with 2 tsps konjac powder

Chia egg replacer (2 Tbsps ground chia and 6 Tbsps water mixed with stick blender)

Blend together and pour into hot pan with crust.

Bake at 350 for 35 minutes and let cool completely then refrigerate before serving.

Top with Coconut whipped cream (on my other post)