- 9
Ingredients
- crust
- 3/4 of a cup Coconut Flour
- 6 tablespoons melted Coconut Oil
- 1/2 of a cup raw Almonds
- 1 Medjool Date
- filling
- 2 cups of Coconut Cream
- 3 teaspoons Lemon Zest
- 1/4 of a cup fresh Lemon Juice
- 1 – 2 tablespoons Agave or Maple Syrup (optional)
- 1/4 of a cup shredded Coconut (optional)
Preparation
Step 1
Preheat oven to 350F and line a 8×8 inch pan with parchment paper.
Pulse almonds and dates in a food processor until chopped. Do not overdo it or you will end up with almond butter.
In a mixing bowl mix coconut flour and coconut oil until smooth. Mix together with processed almonds and dates from above step. Press mixture into the bottom of your prepared pan.
Bake crust for 8 minutes in oven until the edges become slightly brown.
Remove pan from the oven and cool.
In the mean time, process coconut cream, lemon zest, lemon juice, and maple syrup in food processor. Process until smooth. Adjust level of sweetness or tartness to taste by adding more lemon juice or maple syrup.
Pour filling in the pan, over the crust. Spread the filling evenly over crust and into the corners. Sprinkle shredded coconut on top and lightly press on top of coconut filling.
Put pan in freezer and freeze for about an hour until filling sets. Carefully remove the squares from the pan, place on a different plate and set in fridge. Allow squares to slightly thaw in the fridge before trying to cut them.
Keep squares in the fridge and eat within 5 days.