Ingredients:
For the Base:
1 cup of rolled oats
1 cup of shredded coconut
1/2 cup of almond meal
1/4 cup of maple syrup
1/4 cup of coconut oil, melted
For the Lemon Layer:
1 cup of cashews, soaked for at least 4 hours or overnight
1/3 cup of coconut cream
1/4 cup of coconut oil, melted
Zest and juice of 2 lemons
1/4 cup of maple syrup
For the Coconut Topping:
1 cup of shredded coconut
2 tablespoons of coconut oil, melted
2 tablespoons of maple syrup
Instructions:
Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper.
In a mixing bowl, combine the rolled oats, shredded coconut, almond meal, maple syrup, and melted coconut oil for the base. Mix until well combined.
Press the mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
While the base is cooling, prepare the lemon layer. In a blender or food processor, combine the soaked cashews, coconut cream, melted coconut oil, lemon zest, lemon juice, and maple syrup. Blend until smooth and creamy.
Once the base has cooled, spread the lemon mixture evenly over the top. Place the baking dish in the freezer to set while you prepare the coconut topping.
In a small bowl, mix together the shredded coconut, melted coconut oil, and maple syrup for the coconut topping.
Remove the baking dish from the freezer and spread the coconut topping over the lemon layer.
Return the baking dish to the freezer and let the slice set for at least 2 hours, or until firm.
Once set, remove the slice from the freezer and let it sit at room temperature for a few minutes before slicing into squares or bars.
