Lemon. Coconut. Slice. SOLD!

I love lemon slice. Love love it. Generally though, it’s not lemony enough. Enter this little bad boy. Oh so good.

Recipe as it appears on One Green Planet:

Coconut Flour Crust

• ¾ cup coconut flour
• 6 tablespoons melted coconut oil
• ½ cup raw almonds {we didn’t have any in the pantry so used a combination of pistachios and macadamias}
• 1 medjool dates {I used 3}

Lemon Coconut Filling

• 2 cups of coconut cream
• 3 teaspoons lemon zest
• ¼ cup fresh lemon juice
• 1-2 tablespoons agave or maple syrup {we used organic maple}
• ¼ cup shredded coconut {this was a definite for us}

What to do with it …

• Pre-heat oven to 180*C {350*F} 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.

Apparently you can keep it in the fridge for 5 days. Apparently. Ours disappeared way sooner than that.