London Bliss Bars

Ingredients for the Base:

• 3 egg yolks
• 200 g (7 oz) whole grain spelt flour
• 4 tbsp sweetener of choice (e.g., date powder or birch sugar)
• 80 g (2.8 oz) light butter, melted and slightly cooled
• 3 tbsp Greek yogurt
• 1 tsp (5 g) baking powder
• Zest of 1 lemon
• Zest of 1 orange

Ingredients for the Topping:

• 3 egg whites
• 100 g (3.5 oz) coarsely ground almonds
• 100 g (3.5 oz) coarsely ground walnuts
• 50 g (1.7 oz) dark chocolate, finely ground (optional)
• 1 tbsp bourbon vanilla
• Juice of 1 orange
• Stevia, to taste (optional)

Note: For the base, I used date powder as a sweetener, but you can substitute with your preferred option, such as birch sugar.

Instructions

Preparing the Base:

1. Preheat the oven to 170°C (338°F).
2. Coarsely grind the almonds and walnuts, and finely grind the dark chocolate (if using).
3. Melt the butter over low heat and allow it to cool slightly.
4. Lightly grease a small baking pan.
5. In a bowl, combine the flour and baking powder.
6. Using a mixer, beat the egg yolks with the sweetener, Greek yogurt, lemon and orange zest, and melted butter until smooth.
7. Fold in the flour mixture.
8. Spread the base mixture evenly onto the bottom of the prepared baking pan.

Preparing the Topping:

1. Beat the egg whites until stiff peaks form.
2. Gently fold in the ground almonds, walnuts, and dark chocolate.
3. Add the bourbon vanilla and sweeten the mixture with orange juice. Taste the mixture; if needed, add stevia for additional sweetness.
4. Spread the nut mixture evenly over the base.

Baking:

1. Bake at 170°C (338°F) for approximately 25 minutes.

Note: Test for doneness by inserting a toothpick into the center of the cake; it should come out clean.