Lemon coconut squares

So refreshing, zesty and tasty, 

you wouldnt be able to put them down!

This batch makes around 30 small squares

Ingredients needed:

for a crust

5 tbsp coconut oil

3 tbsp maple sirup (I used agave nectar)

2 cups (480ml/200gr) shredded unsweetened coconut

1 cup almond flour

pinch of sea salt

2 egg whites (save the yolks for the lemon curd)

for filling:

3 eggs + 2 egg yolks

6 tbsp maple sirup (or agave)

1/3 cup (80ml) lemon juice + 1 tbsp zest (around 2 lemons)

1/3 cup (80ml/35gr) almond flour

Dust with 3 tbsp of coconut flour

Instructions:

Set the oven to 175ºC.

Melt coconut oil in a sauce pan on low heat. Add maple sirup (or agave), shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack 2 eggs, save the egg yolks for later and add whites to the sauce pan while stirring. Keep stirring for about 1 minute. The mixture should be quite sticky. Line a baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12mins. Meanwhile start to preparing the filling.

In large bowl, beat eggs + 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for 2 more minutes. Pour the mixture over the baked crust in the baking dish. Bake for about 15 mins or until edges are light brown and the centre is set. Let cool for at least 15min before slicing up the squares. At the end dust with coconut flour.

Enjoy x  

DF/SF/GF/WF/V