Preheat the oven to 350 degrees and line an 8" brownie pan with parchment paper both ways. Fold a strip of foil into a finger-length sized rectangle and fold over the parchment paper to keep it upright against the side of the pan so it doesn't fall.
In a medium-sized bowl, stir together the almond meal, erythritol and salt.
In a small bowl, stir together the soymilk and butter extract. Pour over the dry ingredients and fold together (it should be like a pasty cookie dough).
Scoop the dough into the prepared pan and spread to the edges (you can wet your fingers and press down on the dough to help).
Bake for 30 minutes, or until the surface is firm to touch. Make the filling while this bakes.
For the Filling:
*Put two 6oz containers worth of raspberries in a large sieve over a bowl. Press on the raspberries with a spoon until they crush/burst and their juices flow into the bowl (occasionally scrape the underside of the sieve to get the puree clinging to the sieve). You should get 1¼ cups of puree, pour this into a stand mixer bowl with whisk attachment (you could probably put the raspberries in a blender and then strain the raspberries later).
Add the eggs and stevia extract to the stand mixer and whisk on medium/low speed.
Slowly add the corn starch while whisking, then add the beet puree. Add the lemon juice and whisk thoroughly. Pour the batter over the baked crust and bake for ~25-28 minutes, or until the center no longer jiggles when pan is shaken lightly.
Let cool for ~20 minutes in the pan, then transfer to a wire cooling rack to cool completely. Slice and place bars on a serving platter. Refrigerate overnight and serve the next day!
Recipe Notes
**For a paleo version, try 3-4 tbs arrowroot starch
Nutrition Facts
Healthy Raspberry Lemon Bars
Amount Per Serving (1 bar)
Calories 100Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 65mg22%
Sodium 95mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 100IU2%
Vitamin C 8.3mg10%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.