Ok, so nothing says summer like the fresh yumminess of lemons! I love the traditional tangy lemon filling over the sweet crust but if you’re trying to stay on the healthy track the lemon squares we are accustomed to may not fit the bill.
These coconut lemon squares are organic and raw and they are free of gluten, eggs and refined sugar. They will taste different than what you may be used to but they are equally delicious with an added yum of coconut! The best thing is you don’t have to feel guilty about eating one or three! Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 30 Minutes |
| Passive Time | 8 hours |
| Servings |
squares
|
Ingredients
Crust
- 1.5 Cups Cashews
- 1.5 Cups Almonds
- 3/4 Cup Shredded Coconut
- pinch sea salt
- 1.5 Cups Dates
Filling
- 2 Cups Coconut Milk
- 1.5 Cups Dates
- 1/2 Cup Macadamia nuts
- 2 tsp. vanilla bean powder
- pinch sea salt
- 1 Cup Coconut Butter
Toppings
- 1 lemon zested
- 1/4 Cup Shredded Coconut
- 1 Tbsp. lemon juice
Ingredients
Crust
Filling
Toppings
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Instructions
- Line a 9x12 Pyrex style baking dish with parchment paper.
- Make crust by placing all ingredients (except dates) in the food processor. Process until nuts break up and start to crumble. Next, add dates and process until mixture starts to stick together. Once it sticks together, place in pan and pat down with your hands until even.
- Next, make filling by processing all ingredients (except coconut butter) in a food processor until smooth. Add in coconut butter and process again until well combined. Place this mixture over crust evenly, and keep in freezer
- When ready to serve, remove from freezer 1 hour before ready to serve. Mix together the lemon zest, coconut flakes, and tablespoon of lemon juice and layer on top then cut and serve. Store leftover coconut lemon squares in the refrigerator.
Recipe Notes
Sources:
LIVE LAUGH FARM cutting board by Our Board Boutique
LIVE LAUGH FARM vintage fork by SweetMint Handmade
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