Ingredients:

  • 1.5 cups almond flour, lightly toasted in a dry pan for 2 minutes
  • 0.75 cup rolled oats
  • 3 tbsp melted coconut oil
  • 2 tbsp pure maple syrup
  • 0.25 tsp sea salt
  • 1.5 cups fresh raspberries
  • 1 tsp lemon juice
  • 1 tbsp honey
  • 16 oz low-fat Neufchâtel cheese, completely room temperature
  • 0.5 cup plain Greek yogurt (2% fat)
  • 0.5 cup honey, whisked into cornstarch before adding liquid
  • 2 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • 1 tsp pure vanilla extract
  • 1 tbsp cornstarch

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a food processor, pulse the rolled oats into a coarse crumb. Combine with almond flour, melted coconut oil, maple syrup, and sea salt. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10–12 minutes until the edges are golden brown and aromatic. Remove from oven and let cool slightly.
  4. Prepare the raspberry coulis by simmering fresh raspberries, 1 tsp lemon juice, and 1 tbsp honey in a small saucepan over medium heat. Mash the berries and reduce until thickened. Strain through a fine-mesh sieve to remove seeds and let cool.
  5. In a large bowl, beat the completely room temperature Neufchâtel cheese and plain Greek yogurt (2% fat) until smooth. Whisk the cornstarch into 0.5 cup honey until smooth. Add the honey-cornstarch mixture, lemon zest, and vanilla extract to the cheese and yogurt, mixing until combined.
  6. Add the eggs one at a time, mixing on low speed just until incorporated to avoid over-aerating the batter.
  7. Pour the lemon filling over the baked crust. Drop small spoonfuls of the raspberry coulis onto the surface and use a knife or skewer to create swirls.
  8. Bake for 45 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open for 15 minutes before removing.
  9. Chill the bars in the refrigerator for at least 4 hours (preferably overnight) before slicing into 16 squares.