Moist coconut and lemon slices

Moist coconut and lemon slices

Total: 3 hr 20 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / piece: 180 kcal
, Fat: 12 g
, Carbohydrate: 13 g
, Protein: 8 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

100 g ground almonds
65 g rolled oats
150 g pitted dates
55 g coconut flakes
1 tbsp cashew cream
1 tbsp coconut oil, melted
1 pinch salt
1 organic lemon, use grated zest and 2 tbsp of juice
20 g quinoa pops

Glaze

50 g coconut oil
3 tbsp coconut oil
3 tbsp liquid honey
1 organic lemon, juice for the glaze, grated zest to decorate
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Utensils

One brownie tin (approx. 24 × 24 cm), lined with baking paper.

How it's done

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Mixture

In a blender, roughly blitz the almonds and all the other ingredients up to and including the lemon zest and juice. Mix in the quinoa pops. Transfer the mixture to the prepared tin, press down.

Glaze

Heat the coconut oil and honey in a small pan while stirring, pour in the lemon juice. Pour the glaze over the mixture in the tin, spread with a spatula.

Cover and refrigerate for at least 3 hrs. Decorate with lemon zest prior to serving, cut into 16 squares.

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