Lemon Slice

lemon slice

1 cup almonds
4 cups shredded coconut
130g dried dates
2 lemons
1/3 cup coconut oil

Grind almonds finely. Mix in bowl with shredded coconut. Zest the two lemons and add to the bowl. Purée the dates with the juice of both lemons (should be approx. 1/2 cup). Add the purée and melted coconut oil to the bowl and mix thoroughly (add more water or extra lemon juice if needed). Press into a tray lined with baking paper, top with desiccated coconut, and leave in fridge to set.