Categories: Desserts
Ingredients
- 3/4 cup + 1 tbsp. unsweetened coconut flakes, divided
- 1/2 cup blanched almond flour
- 1/3 cup coconut butter
- 2 tbsp. canned full-fat coconut milk
- 2 tbsp. raw honey
- 2 tbsp. lemon zest + 1 tbsp. fresh lemon juice, divided
- 1 tbsp. chia seeds
- 1/8 tsp sea salt
- 6 drops liquid stevia
Directions
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Line a 8 1/2 × 4 1/2-inch loaf pan with parchment paper; set aside.
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To a food processor, add 3/4 cup coconut flakes and pulse until finely ground. Add almond flour, coconut butter, coconut milk, honey, 1 1/2 tbsp. lemon zest, lemon juice, chia seeds, salt and stevia. Pulse until well combined.
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In loaf pan, spread out mixture evenly and top with remaining 1 tbsp. coconut flakes and 1/2 tbsp. lemon zest. Refrigerate for at least 1 hour, then remove from pan and cut into 20 squares. Store leftovers in the fridge for up to a week or freezer for up to 2 months.