Beth & Bonnie Bliss Bars


Recently I was presented with a challenge. A friend of many, many years asked me to come up with a recipe and name it after her and another close friend. Hmmm…so I started thinking…

What is it about those friendships that span from your teen years to adulthood? When you stay friends for that long, there’s definitely something that bonds you. Something that keeps those people in your heart even though years can pass without saying a word to each other. Then when you finally do reconnect, you are immediately back to where you were without skipping a beat.

I was my good fortune growing up to have friendships like that. Many from high school, others way before that.

I happened to have a great class back in high school. Some of the most amazing people in my life to this day were friends I made way back when. 

I’m not a person who lives in the past and thinks those were the best times of my life. But I will admit, it was an unforgettable time because of the cool group of girls (and let’s not forget the guys!) I counted as friends back then. And best of all, they’re all still great friends to this day. (You know who you are!)

So back to the challenge. When you’re asked to create a recipe by one of your friends, you just do it. It’s like climbing the bubble roof at Charles Wright. You don’t question, you just start climbing. And pray you don’t fall.

At first I thought this very special recipe should be spicy. Something with a lot of zip and layers of flavor, like a good friendship that grows over time. But then I thought of Miss Beth and Bonnie, the girls who tossed the challenge into my lap…sweet, tart and sassy. Girls that makes you smile. Yep. That’s the direction I would go. And did I mention the crust is loaded with nuts? 🙂

This recipe is to my friends. For your love, support and all the stuff in between. XO

Lemon Bliss Bars


  • Crust ingredients
  • 1 egg
  • 1 cup crushed pecans
  • 1/2 cup melted coconut oil
  • 1 cup almond flour
  • 3 tbs raw honey
  • Lemon topping
  • 1 cup fresh lemon juice
  • 6 eggs
  • 1/2 cup raw honey
  • 1/2 cup melted coconut oil
  • coconut to sprinkle on top


  1. In a food processor lightly pulse the pecans.
  2. Whisk 1 egg.
  3. Combine egg, almond flour, pecans, honey and melted coconut oil for the crust.
  4. Spread out mixture in a 9x9 pan and bake crust at 350 degrees F for about 20-25 minutes, or until golden.
  5. Filling
  6. Whisk 6 eggs
  7. Combine fresh lemon juice, eggs and raw honey over medium heat. Slowly add the coconut oil.
  8. Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
  9. When thickened, remove from heat and spread over crust.
  10. Place in refrigerator for a couple of hours.
  11. Top with coconut.
  12. Cut into squares and eat up!
  13. Store remaining Lemon Bliss Bars in refrigerator.

26 replies
  1. Judi Pearl
    Judi Pearl says:

    I will be making these for 4th of July. My husband loves anything with lemon as I do. Being gluten free and lactose free has been a challenge but he is so good natured!

    • Trina B
      Trina B says:

      Hi Judi, I hope enjoy and happy 4th! 🙂 I’m glad your hubby is making it easy on you. It can be difficult, but there are tons of great recipes out there to help keep it fun and tasty! 🙂

  2. Denise
    Denise says:

    Hi there! I made these with walnuts instead of pecans and it was delicious!!! Thank you for the recipe. I look foward to trying some of your other recipes… they all look amazing!

  3. Kristin
    Kristin says:

    I am thinking about making these for a bbq this weekend. Half of us are paleo or want to be. Can I double the recipe?

  4. Diana
    Diana says:

    I made these yesterday so my husband and I could have a little “treat” while everyone else was eating birthday cake and they were so delicious that even non paleo people started eating them up! Thank you for all these amazing recipes, tackling your crockpot chili today!

      • Diana
        Diana says:

        Your crockpot chili was out of this world!!! We used some left over the next night to top our turkey burgers. My caveman husband didn’t believe that it was chock full of vegetables. I’m going to make it again for Superbowl for everyone! Thank you for all your amazing recipes. I’m trying to do them all now!

        • Trina B
          Trina B says:

          Haha! Diana, you are a kick! I’m going to enjoy hearing from you. Try the crockpot meatballs. With some spaghetti squash or zucchini noodles, yum! Or be like my husband and serve them over a sweet potato. It works. Thanks for you nice comment! 🙂

  5. Aline Schuh
    Aline Schuh says:


    Everything looks really yummy! I am just curious, what are the serving sizes for some of these treats/meals??



    • Trina B
      Trina B says:

      Aline, for the treats I usually go small. My ice cream recipes are just a pint or two. I don’t like to have lots of treats around to tempt me. For instance when I make the pumpkin bread I buy the mini aluminum loaf pans and divide the batter in half. I make 2 minis and freeze one of the loaves or share it with my friends. For the meals I always try to have the servings for at least 4. I hope this helps! 🙂

  6. Paleo Newbie
    Paleo Newbie says:

    Bonnie, thank you. You know it’s the same for me. We are very fortunate to be be blessed with the friendships we have shared. Looking for more of the best of times with you soon!! Love you girl! XO

  7. Bonnie Elliott-Sly
    Bonnie Elliott-Sly says:

    Trina, from the best times of years gone by, to the best times of today, and to the best times of tomorrow, “The Song Remains The Same.” You are the best…and I am honored to be your friend! xoxo


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