Moist coconut and lemon slices


Total time: 3hr 20m
Preparation Time: 20m

Servings
For 16 piece


Author

Marius - theglowgiver


Nutritional Information

Contains 180 Kcal, 8g Protein, 13g Carbohydrates, 12g Fat


Ingredients

  • Mixture
  • 100 g ground almonds
  • 65 g rolled oats
  • 150 g pitted dates
  • 55 g coconut flakes
  • 1 tbsp coconut oil, melted
  • 1 pinch salt
  • 1 tbsp cashew cream
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 20 g quinoa pops
  • Glaze
  • 50 g coconut oil
  • 3 tbsp coconut oil
  • 3 tbsp liquid honey
  • 1 organic lemon, juice for the glaze, grated zest to decorate
  • Utensils
  • One brownie tin (approx. 24 × 24 cm), lined with baking paper.

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Instructions

  • Mixture

    In a blender, roughly blitz the almonds and all the other ingredients up to and including the lemon zest and juice. Mix in the quinoa pops. Transfer the mixture to the prepared tin, press down.
  • Glaze

    Heat the coconut oil and honey in a small pan while stirring, pour in the lemon juice. Pour the glaze over the mixture in the tin, spread with a spatula. Cover and refrigerate for at least 3 hrs. Decorate with lemon zest prior to serving, cut into 16 squares.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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