Easy Lemon Coconut Bars

Preheat oven to 350°

Line an 8” x 8” pan with parchment paper

Put almonds and dates in a food processor and pulse until chopped. Do not over pulse or you’ll make almond butter

In a bowl mix together coconut flour and coconut oil until smooth. Add in processed almonds and dates and press mixture into the bottom of the parchment lined pan

Bake crust for 7-8 minutes until edges become lightly brown

Remove pan from oven

Put coconut cream, lemon zest, lemon juice, and maple syrup into a food processor and pulse until smooth. You can adjust the level of sweetness or tartness by adding more maple syrup or lemon juice

Pour filling over crust and spread evenly. Sprinkle shredded coconut on the top and lightly press into the coconut filling

Place the pan in the freezer for 60 min until filling sets

After frozen allow to thaw slightly then cut into 9 pieces and serve