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clean eats & fun treats

Lemon Coconut Bars

10/10/2018

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Time: 1 hour
Yield: 15 bars
​Clean Eat
Picture
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
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