Preheat oven to 350 degrees. Grease an 8″ square baking dish with coconut oil and dust with almond flour. (We double this recipe, and it fits nicely into a 9″x13″ glass baking dish.)

To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the coconut oil (melted, if it is solidified), honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 17 minutes, until lightly golden.

While the crust bakes, prepare the topping. In a blender, combine the coconut oil, honey, eggs, and lemon juice. Process on high until smooth. (I put everything into the Vitamix on high, and let it process until the raw honey and coconut oil–which were both solidified–were liquid.) Remove the crust from the oven. Pour the topping evenly over the hot crust.

Put the dish back into the oven and bake for 15 to 20 minutes, until the topping is golden. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into bars and serve.