Lemon Coconut Pudding Squares

Lemon squares were always my favourite dessert. Jac likes chocolate-y, caramel things, whereas I tend toward vanilla, citrus-y things. See, we’re individuals too! Lemons are so fresh and light, I love using them in desserts that tend to be more dense and heavy like lemon squares. These turned out to be closer to pudding squares that you should maybe consider eating with a fork like a piece of pie. Fine by me!

The one word I would use to describe these squares is “billowy”. They’re so soft and creamy and light! They only have 2 tbsp of honey so they are more zesty than sweet. Feel free to add more honey if you want a little more oomph.

Filling:

1/2 cup coconut butter

2 cups full fat coconut milk

2 lemons (juice and zest)

2 tbsp of honey

Stevia (if you want it sweeter)

Crust:

1 cup lightly toasted almonds, ground

1 cup unsweetened shredded coconut, ground

4 tbsp coconut oil, melted

Super simple instructions here…combine all crust ingredients and press into the bottom of a parchment lined pan. Set aside. Blend filling ingredients in blender or food processor. Pour over crust and chill in the fridge for at least 3 hours.

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3 thoughts on “Lemon Coconut Pudding Squares

  1. glutenfree vegetarian meal ideas says:

    These look amazing

    Like

  2. Jessa says:

    We have a nut allergy in our house. What would you substitute for the almonds in that instance?

    Like

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