Lemon Coconut Bars

Time: 1 hour
Yield: 15 bars
​Clean Eat

Ingredients:
Crust

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup quinoa flakes
• 1/4 cup coconut oil
• 1/2 cup honey

Topping

• 12 dates
• 1 cup shredded unsweetened coconut
• zest and juice of 1 large lemon
• 1 tsp sea salt
• 1 tsp vanilla
• 1/4 tsp lemon extract
• 3/4 tsp valencia lemon peel (dried)
• 1 tsp coconut flavoring
• 2 tsp cashew milk (unsweetened)
• 3 TB chia seeds
• 1/3 cup honey
• 1 cup raw pecans
• 1 cup raw cashews
• 1 tsp xanthan gum

Directions:
Crust

• Combine flours and quinoa flakes
• Melt coconut oil and stir in 1/2 cup honey, adding to flour mixture, stirring until crumbly texture is achieved--lightly salt
• Firmly press into parchment lined and coconut oiled baking sheet, about 1/4 inch thick
• Bake at 325 degrees for 10 minutes, or until lightly browned

Topping

• Soak dates for 10 minutes in warm water
• Combine all topping ingredients in food processor, process until a sticky dough is resembled 
• Evenly press topping onto baked and cooled crust
• Sprinkle with more shredded coconut
• Return to oven for 5-10 more minutes
• Cool completely prior to cutting and storing 
• Store in airtight container for up to 2 weeks or in freezer for up to 3 months