Tangy, sweet, ultra-creamy filling sits atop a buttery, coconut-flecked shortbread crust, every bite of these Lemon Blackberry Coconut Squares is pure bliss.
These bars are relatively lunch box friendly, though ideally they are kept refrigerated. A little cooler bag solves all the problems!
Preparation Time – 1 hour, 30 minutes
Servings – 8
Ingredients
For the Base
- 100g desiccated coconut
- 100g ground almonds
- 80g dates
- 40g Linwoods Flax, Nuts and Q10
- 2 tbsp coconut oil, melted
- 2 tbsp full fat coconut milk
- 2 tbsp maple syrup
- 2 drops lemon essential oil
For the Filling
- 180g fresh blackberries
- 4 tbsp Linwoods Milled Chia Seeds
- 2 tsp lemon juice
- 2 tbsp maple syrup
For the Topping
- 60g coconut oil, melted
- 60g coconut butter, melted
- 3 tbsp full fat coconut milk, room temperature
- 4 -6 drops lemon essential oil
Directions
- Line a 9 inch loaf tin with baking paper and lightly grease with spray oil or coconut oil.
- Blend dates to a paste in your food processor before adding the remaining base ingredients.
- Place base mixture into your prepared tin, spread evenly with the back of a spoon and pack down.
- Place into the fridge while you make the filling.
- Place blackberries, chia seeds, lemon juice and maple syrup into a pot. Bring to the boil, and then leave to simmer for about 10 minutes. Mash up the blackberries. Leave to cool for 20 -30 minutes; speed up the process by transferring to a jug and then placing into the fridge for 10 to 15 minutes. Once cool to the touch pour over the base and leave in the fridge for at least an hour before topping.
- Mix together melted coconut oil and butter. Add the coconut milk and lemon oil. If the mixture separates just at 1/2 – 1 tbsp of HOT water to bring it back together. Pour and spread over the jam layer and leave to set in the fridge for a few hours or overnight.
- I drizzle each square with a little melted white chocolate after slicing and sprinkled them with a little desiccated coconut.
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