Coconut & Lemon Squares

Makes 10 squares

Line a 10cm by 20cm baking pan with baking paper.

Base

1/2 c raw oatmeal (can be replaced with buckwheat)

1/2 c raw almonds

6 medjool dates, pitted and chopped

pinch of salt

  • Using a food processor or high speed blender, mix all ingredients until just combined and the mixture sticks together.
  • Press into the bottom of the pan evenly.

Filling

2 c unsweetened shredded coconut

1/4 c canned coconut milk

1/4 c almond meal

2 tbsp agave

2 tbsp coconut oil

1/2 tsp vanilla extract

juice and zest of one large lemon

2 tbsp unsweetened shredded coconut for garnish

  • Combine all the ingredients except for 1/2 of the lemon zest and the coconut for garnish, into food processor or high speed blender. You may need some patience if using a blender, I had to stop and scrap down the sides several times until the mixture became mostly smooth. You could always leave at a more choppy consistency if preferred.
  • Top with remaining shredded coconut and lemon zest.
  • Freeze for an hour and a half to set, before slicing.
  • Store in the fridge in an air tight container.

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