For the crust:
⅔ cup almond meal
⅓ cup coconut flour
2 tablespoons coconut oil
2 tablespoons rice malt syrup
For the filling:
3 cups shredded coconut
¼ cup coconut milk
2 tablespoons coconut oil
3 tablespoons pure maple syrup
2 tablespoons tahini
1 teaspoon cinnamon
½ teaspoon nutmeg
For the glaze:
1 tablespoon lemon juice
3 tablespoons rice malt syrup
2 tablespoons coconut oil
1 tablespoon tahini
Ingredients
Makes 16 squares. The almonds, coconut and spices along with the rice syrup and a little lemon give enough variety and tang to lift the spirit.
Tahini Lemon Bars
Line an 8-inch square cake pan with parchment paper.
Combine the ingredients for the crust in a large bowl and stir to mix thoroughly. Add the mixture to the lined cake pan and press it evenly across the bottom. Refrigerate.
Put the shredded coconut into the bowl of a food processor. Pulse-chop a few times. Add the remaining ingredients for the filling to the bowl of the food processor and pulse until smooth.
Pour the filling into the chilled crust and smooth with the back of a spoon or offset spatula into an even layer. Freeze for an hour or two.
Combine the ingredients for the glaze in a small bowl and whisk until fully incorporated and smooth. Using a silicone pastry brush or the back of a spoon, smooth the glaze over the filling. Cut in 2 inch squares and bring to room temperature to serve. Will last in the refrigerator for a few
Instructions
