No-Bake Lemon and Coconut Slice

GF DF RSF
Serves: makes 5 long slices or 10 short slices

Ingredients:

FOR THE BASE
280g MCKENZIE’S Cooked Chickpeas (rinsed + well drained if from tetra pak)
1/2 cup coconut flour
1/2 cup desiccated coconut
1/3 cup maple syrup 
1/4 cup melted coconut oil
1/4 cup coconut cream (thick top part only)
Juice and zest of 2 lemons
1 tsp vanilla extract
Pinch of salt

FOR THE COCONUT FROSTING
1/3 cup coconut oil (softened)
2 tbsp maple syrup
2 tbsp coconut cream
1 tsp lemon juice
Pinch of sea salt

TO GARNISH
2 to 3 tbsp shredded coconut
2 tbsp thick lemon zest

Method:

To make the base, in a food processor, blend chickpeas, coconut flour, desiccated coconut, maple, coconut oil, cream, lemon zest + juice, vanilla and salt until smooth and dough-like. It should be thick but spreadable, add an extra splash of lemon juice or coconut cream if too thick.

Line a square tin (20cm x 20cm or similar) with baking paper. Press the base mixture in firmly with your hands or a spatula. Smooth the top. Pop in the fridge to chill while you make the topping.

In a small bowl or with a stick blender, whisk together shredded coconut, softened coconut oil, maple, coconut cream, lemon juice and salt until smooth. It should be thick but spreadable (slightly softer than icing).

Spread the frosting over the chilled base. Sprinkle generously with shredded coconut. Sprinkle with the extra lemon zest for colour.

Refrigerate for at least 2 hours or until firm enough to slice. Slice into squares or bars. Serve chilled for the best texture.