Bar Crust
1 – 1.3oz package of “Natures All”organic dried raspberries or blueberries (Amazon, Whole Foods)
1 cup almond flour (Honeyville on Amazon)
3 tbs. Grapeseed oil
3 tbs agave syrup
1 tsp vanilla
2 drops Young Living Orange Essential Oil
Mix all the above ingredients together.
Spray oil on an 8×8 pan
Firmly pat all the ingredients into the square pan

Preheat the oven at 350

Lemon filling
1 cup kite hill ricotta
1 – 8oz pkg. kite hill almond cream cheese
1/2 cup agave
3 tsp stevia
1/3 cup lemon juice
2 tbs lemon zest
7-10 drops Young Living Lemon Essential Oil
1 flax egg
1 1/2 tbs arrowroot powder

In a food processor whip up the two almond cheeses for a minute
Add all the rest of the ingredients and whip for another 3-4 minutes
Evenly spread the lemon filling on top of the crust
Bake for 30-35 minutes
Cool and cut into bars
Sprinkle with Agave Powder

Ingredients

• 2 cups very firmly packed cooked butternut squash
• 1 1/2 cups kite hill almond ricotta cheese
• 4 tbs flax eggs (1tbs flax meal to 3tbs of water. Mix in bowl. Let set in refrigerator for 15 minutes)
• 1/2 cup date sugar
• 1/2 cup agave
• 7 drops Orange Essential Oil
• 1 tbs vanilla
• 3 tsp stevia
• 1 tbs cinnamon
• 1/2 cup grape seed oil
• 1 cup Mamma’s almond flour blend
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp xanthan gum

In a food processor blend first 9 ingredients together. Measure out the dry ingredients in a measure cup together. Add the dry ingredients to the wet and mix until incorporated. Fill paper muffin cups almost full and place in a muffin tin to cook. Bake 325 for 25-30 min.