LEMON COCONUT SQUARES - GLUTEN FREE, VEGAN

LEMON COCONUT SQUARES - GLUTEN FREE, VEGAN

By onegreenplant.org - Vanessa Croessmann

SERVES 9

FOR THE COCONUT FLOUR CRUST:

110g/3/4 of a cup coconut flour

6 tablespoons melted coconut oil

75g/1/2 of a cup raw almonds

1 Medjool date

FOR THE LEMON COCONUT FILLING:

440g/2 cups of coconut cream

3 teaspoons lemon zest

60ml/1/4 of a cup fresh lemon juice

1-2 tablespoons agave nectar or maple syrup (optional)

20g/1/4 of a cup shredded coconut (optional)

PREPARATION

Preheat oven to 350F/175C and line an  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 the refrigerator. Allow squares to slightly thaw in the fridge before trying to cut them.  Keep squares in the refrigerator and eat within 5 days.