Side Pannel
Vegan Lemon Coconut Squares
Vegan Lemon Coconut Squares
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- Base Ingredients:
- 4 cups unsweetened shredded coconut
- 1 cup liquid sweetener of your choice (I used maple syrup)
- ½ cup coconut oil
- 2 tsp pure lemon extract
- 2 tsp pure vanilla extract
- pinch of salt
- Lemon Filling Ingredients:
- 1 batch of this refined sugar-free and vegan lemon curd
- Coconut Topping Ingredients:
- 2 cups unsweetened shredded coconut for topping
Directions
Place all base ingredients into a food processor and process until the mixture is smooth. Transfer contents into a parchment paper-lined 8x8 glass container (or anything of a similar size) and press the mixture down so that it's packed down evenly and smoothly. Place in the freezer for at least 10 minutes to solidify a little.
If your lemon curd filling is already ready, move on to the next step. Otherwise use this time to prepare the filling and allow it to cool off a little.
Pre-heat the oven to 350F. Line a cookie sheet with some parchment paper and spread the coconut for the topping evenly on the sheet. Bake the coconut for a few minutes until it's just toasted. Alternatively, you can do this in 2 smaller batches on a smaller cookie sheet that fits into a toaster oven (that's what I used this time around).
Remove the container with the coconut squares base from the freezer. Spread lemon filling on top of the base evenly. Sprinkle with toasted coconut evenly and return back to the freezer for about an hour for the lemon filling to set. You can also let it set further in the fridge after the 1 hour mark (the longer it sets, the cleaner it'll cut). Once set, cut into squares and either enjoy straight away or transfer the squares into the fridge for later use.
If your lemon curd filling is already ready, move on to the next step. Otherwise use this time to prepare the filling and allow it to cool off a little.
Pre-heat the oven to 350F. Line a cookie sheet with some parchment paper and spread the coconut for the topping evenly on the sheet. Bake the coconut for a few minutes until it's just toasted. Alternatively, you can do this in 2 smaller batches on a smaller cookie sheet that fits into a toaster oven (that's what I used this time around).
Remove the container with the coconut squares base from the freezer. Spread lemon filling on top of the base evenly. Sprinkle with toasted coconut evenly and return back to the freezer for about an hour for the lemon filling to set. You can also let it set further in the fridge after the 1 hour mark (the longer it sets, the cleaner it'll cut). Once set, cut into squares and either enjoy straight away or transfer the squares into the fridge for later use.
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