Base Ingredients

• 1 cup desiccated coconut
• 1 cup rolled oats
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup dates soaked in boiling water for 30 mins
• 3 Tbsp. of water from the dates
• 3 Tbsp. coconut oil
• Pinch of salt

Icing Ingredients

• 1 cup desiccated coconut
• Zest of 2 lemons
• Juice of 2 lemons
• 1/3 cup maple syrup
• ¾ cup coconut oil, melted
• Pinch of salt
• Water from date soak, as needed

Method

1. In a food processor, blend coconut, oats and zest until fine.
2. Add the dates, coconut oil, lemon juice, salt and water. Blend until you get a dough-like consistency.
3. Press dough into a lined baking dish (roughly 20x20cm)
4. Place tin in the fridge while you make the icing
5. On a high speed, blend the coconut and lemon zest until fine.
6. Add the salt, maple syrup, lemon juice and melted coconut oil. Blend until smooth.
7. Pour icing over the base and return to fridge.
8. Allow to set for a few hours then slice into squares.

Notes

I was on the lighter side with the coconut oil, especially in the icing, as I didn’t want the slice to be too oily or the coconut flavour to be too strong. I measured just under ¾ cup of coconut oil and before it was melted. I added date water into the icing until I got the consistency I wanted.

When you zest a lemon, you only want to finely grate the yellow part of the lemon skin. The white under the skin tastes bitter.

By Monique Sparks
USANA Australia and New Zealand Marketing Assistant

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