These little bars were a huge hit! They are gluten free and refined sugar free and are AIP approved but they don't lack a single thing!
- 1 cup unsweetened shredded coconut
- 1/2 cup soft dates
- 1 1/2 tsp vanilla
- 2 tbsp coconut oil
- zest of 2 lemons
- juice of 1 lemon
- 1/2 cup coconut butter (homemade or store bought is fine)
- 1/2 cup coconut oil
- 1/2 cup coconut cream (place a can of full-fat coconut milk in the refrigerator for a few hours. Scoop off the top and save the rest in a tupperware if you want...I like to add it to smoothies)
- 1/4 cup maple syrup
Line an 8x8 inch glass baking dish with parchment paper.
Combine shredded coconut, dates, vanilla and coconut oil in a food processor and blend until well mixed. It should form into a ball. Place in the line baking dish and press until it's evenly spread out, making sure to press it into the corners. Place in the refrigerator while you make the filling.
Place lemon zest, juice, coconut butter, coconut oil, coconut cream and maple syrup in a small pot over medium-low heat. Whisk constantly until all of the ingredients are blended and smooth. Remove from heat and add more maple syrup if you feel like it is too tart.
Let the filling cool a little bit and then pour over the prepared crust. Return to the refrigerator until hardened, about 2-3 hours. Once solid, remove from fridge and cut into squares. Serve immediately or in an air tight container in the fridge. Enjoy!
Recipe by The Foodie Teen