Normally, I don’t share the recipes in the monthly newsletter except to subscribers. However, I sent the newsletter out this morning, only to find out later that there was a mistake in the recipe. I’d fire the proofreader, if the proofreader wasn’t me, heh. Rather than spam newsletter subscribers, I’m posting the corrected recipe here for everyone to find. If you’re not a newsletter subscriber, these are the kind of nuggets you get every month as well as special deals on classes and other items from Two Frog Home. Sign up here.
Lemon Coconut Bars
Crust
- 1 1/4 Cup Almond Meal
- 1/2 Cup Unsweetened Shredded Coconut
- Zest of 1/2 Lemon
- 2 Tablespoons Olive Oil
- 2 Tablespoons Maple Syrup
Filling
- 6 ounces Dates, pitted
- 1/2 Cup Water
- 1/3 Cup Lemon Juice
- Zest of 1/2 Lemon
- 1/4 Cup Unsweetened Shredded Coconut
- 1 teaspoon Cornstarch
Preheat Oven to 350 degrees. Grease an 8″ round cake pan.
Mix together the crust ingredients and stir until everything is moistened. Press into the bottom of the prepared cake pan. Bake for 15 minutes or until edges are golden.
While crust bakes make the filling. In a small saucepan, combine the dates and water, simmer until the dates are soft. In a blender, combine the lemon juice, lemon zest, dates, and water. Puree. Stir in the shredded coconut and cornstarch.
Pour the filling onto the hot crust and return the pan to the oven. Bake for 7 to 10 minutes until the filling is thick. Allow to cool on a wire rack before serving.
Note for Newsletter Subscribers: The crust only needs 2 Tablespoons of Olive Oil. I had it listed twice in the newsletter…
