1. First line an 8×8 pan with parchment paper or wax paper. Set aside.
2. In a food processor or blender, grind the almonds and cashews into a finer mealy texture. I find that slivered almonds (vs whole) work best.
3. Next add in the coconut and blend again until batter is once again, mealy in texture. Pour batter in a large bowl and mix in the starch and 1 tablespoon lemon zest.
4. Heat 1/4 cup of water in a heat safe container. Mix the honey, vanilla, and lemon extract or juice into the hot water.
5. Pour the hot water/lemon mixture into the coconut/lemon nut mixture.
6. Mix all together with spoon or hands. Add the ground flaxseed (or protein of choice) last.
7. Press batter into pan, evenly.
8. Finally, make the topping.

Topping and Storage tips: (See note for quick version)

• Grind 1/3 cup unsweetened coconut flakes into a finer mixture. You can also just use shredded unsweetened coconut.
• Mix this with a 3 thinly cut and chopped lemon slices or 1 tablespoon lemon zest and 1/2 to 1 teaspoon coconut oil. Mix or grind together again. Spread this mixture of the bars. If you are not looking for lower sugar option, feel free to drizzle Optional honey on top.
• Place pan in fridge for 30 minutes or longer. Once set, remove from fridge and cut into 9-12 squares. Wrap individually and keep in fridge for up to 2 weeks or freezer for up to 6 weeks.