• CourseDessert
Servings Prep Time
24squares 20minutes
Cook Time Passive Time
30Minutes 8hours
Servings Prep Time
24squares 20minutes
Cook Time Passive Time
30Minutes 8hours
Ingredients
Crust
  • 1.5Cups Cashews
  • 1.5Cups Almonds
  • 3/4Cup Shredded Coconut
  • pinch sea salt
  • 1.5Cups Dates
Filling
  • 2Cups Coconut Milk
  • 1.5Cups Dates
  • 1/2Cup Macadamia nuts
  • 2tsp. vanilla bean powder
  • pinch sea salt
  • 1Cup Coconut Butter
Toppings
  • 1 lemon zested
  • 1/4Cup Shredded Coconut
  • 1Tbsp. lemon juice
Instructions
  1. Line a 9×12 Pyrex style baking dish with parchment paper.
  2. 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.
  3. 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
  4. 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