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Moist coconut and lemon slices
20 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 180
  • Fat about 12g
  • Carbohydrates about 13g
  • Protein about 8g
This is needed
This is needed for 16 piece
Mixture
  • 100 g ground almonds
  • 65 g rolled oats
  • 150 g pitted dates
  • 55 g coconut flakes
  • 1 tbsp coconut oil, melted
  • 1 pinch salt
  • 1 tbsp cashew cream
  • 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
Tools
  • One brownie tin (approx. 24 × 24 cm), lined with baking paper.
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And that's how it's done
And that's 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.