Preheat the oven to 350 degrees F. Spray an 8X8 baking pan with cooking spray and line with a sheet of parchment paper making sure the parchment paper isn't bunched up around the edges.

Combine all of the crust ingredients together in a small bowl and mix together with a wooden spoon. Press into the parchment paper (using a spatula also works well) making sure the crust is as even as possible.

Bake for 15 minutes. 

While the crust is baking make the filling for the bars. Whisk together the eggs, honey, lemon juice and zest really well in a small bowl. Then, sift or whisk in the coconut flour gradually so there are no clumps. 

Remove the crust from the oven, lower the temperature to 325 degrees F and slowly pour the egg mixture over the top of the crust. Don't let the crust cool too much, you want to pour the egg mixture overtop while it's still warm. Carefully return it back to the oven and bake for an additional 20-25 minutes until the center is set and does not move. Remove from the oven and let cool.

Make the pink blood orange glaze by juicing 2 blood oranges and adding the juice to a small saucepan to reduce. Let the juice simmer on medium-low heat for about 2-3 minutes until it's slightly reduced. Don't leave it unattended as it can reduce all the way very quickly! 

Start by pouring a little bit of the juice over 1 cup of confectioners' sugar at a time mixing together to get a glaze that's thick but that you are still able to drizzle it. You may need a little less or a little more depending on how much your juice reduced. 

Use a small spatula to spread the glaze over the cooled bars. I like to cut the bars first and then add the glaze on to each bar individually to get the cleanest look. Top with more lemon or blood orange zest and enjoy!