This is a simple recipe, once you sort the coconut oil, that is…
The recipe says to beat the coconut oil with a hand mixer until creamy – even though I did beat it for quite a few minutes, I never quite got ‘creamy’! I am wondering if just mixing the coconut oil and other top layer ingredients gives the same result.
This is the third recipe I have tried from this website and well the jury is out on this one as with the mint cheesecake… I am just not quite sure about it… It is kind of like someone has found that coconut oil sets desserts, so they use it ‘to excess’… When I taste this slice, yes I can taste lemon, but I can also taste quite a bit of coconut oil. Unless you are one of those people who doesn’t mind eating teaspoonfuls of coconut oil straight out of the jar, I am guess you will also find the coconut oil a bit ‘too much’. Others in the family love it! Even my harshest critic… my teenage daughter… approves with a big thumbs up! Just goes to show we all have our own unique tastes 🙂
Anyhow, if you are game, I recommend ‘bite-size’ pieces – I cut mine into 16 rather than 9 and it is a refreshing change to a cacao raw dessert.
3/4 cup walnuts
1/4 cup coconut
5 soaked and pitted medjool dates
1/4 Tsp. sea salt
2-3 Tsp. lemon zest
6 Tbsp. melted coconut oil
2 Tbsp. maple syrup
2 Tbsp. lemon juice
1 Tsp. lemon zest
a tiny bit of turmeric for colour
In a small food process, combine all the bottom layer ingredients until well chopped. Press into a small square glass dish – or a decor container will do – that is what I used.
In a small bowl, with a hand mixer, beat the coconut oil until ‘creamy’ – add remaining ingredients and beat well.
Pour to topping over the bottom layer and place in the freezer to set (only takes 15-30 mins).
Cut into 9 or 16 portions and serve…
Would love to hear what you think.