for 16 pieces

Mixture

100 g	ground almonds
65 g	rolled oats
150 g	pitted dates
55 g	coconut flake
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

How it's done

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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