These grain free, paleo, dairy free lemon bars are a perfect anti-inflammatory dessert
Preheat the oven to 350 degrees
In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon raw honey, and vanilla.
Stir the wet ingredients into the almond flour until thoroughly combined and press the dough into the prepared dish.
Bake for 15-17 minutes until lightly golden.
While baking crust, prepare the toppings.
In a blender combine the other 4 tablespoons of oil, 4 tablespoons of honey, eggs, and lemon juice. Process on high until smooth.
Remove crust from oven and pour the toppings evenly over the hot crust.
Bake for 15-20 minutes until the topping is golden.
Sprinkle the unsweetened, finely shredded coconut flakes.
Let cool in the dish for 30 minutes, then refrigerate for 2 hours to set.
Cut into bars and serve.