By Jenni Madison
1 cup desiccated coconut
1/2 cup sunflower seeds
8 - 10 medjool dates, chopped in half
1 tsp lemon zest
1 tbsp coconut nectar
1 tbsp tahini
2 cups desiccated coconut (1/2 cup coconut butter)
1/2 - 3/4 cup lemon juice (2-3.5 lemons)
1 large banana mashed (1/3 cup)
1/4 - 1/3 cup coconut nectar
1/4 cup melted coconut oil
1 tbsp tahini
1/2 tsp vanilla powder
1 tbsp lucuma powder (optional)
1/4 tsp tumeric powder (for an added yellow colour)
1 tbsp poppy seeds (optional)
Pinch of pink salt
What to do:
In a food processor or high speed blender, blend the flaked coconut until it’s fine (but not as fine as desiccated coconut, and add sunflower seeds and blend again until they’re crumbled together.
Put in the dates and blend until the mixture sticks together. Now add the nectar, tahini and zest to help the mixture stick together and have a lovely lemon smell.
Press the mixture onto baking paper in a container to whichever thickness you prefer the base to be. Set in the fridge while you prepare the topping.
Blend the desiccated coconut in a food processor for 10-12 minutes until it turns into a liquid which turns the 2 cups of desiccated coconut into 1/2 cup of coconut butter. If you can get your hands on coconut butter, melt that in a bowl over warm water until that turns into a liquid. Slightly easier!
Blend in the lemon juice, banana, nectar and tahini with the coconut butter until the mixture is thick yet smooth and creamy.
Add in the melted coconut oil, vanilla powder, lucuma and turmeric with a pinch of salt until it’s all combined. Stir in poppy seeds once the blender/food processor is turned off and there’s some in every part of the mixture!
Smooth the mixture onto the base, and set the slice for at least 3-4 hours before slicing. Top with extra coconut flakes and lemon zest. Store in the fridge for at least a week, or in the freezer and remove from there for at least half an hour before eating. Enjoy the sweetness with a touch of tang!