Make a double batch of these bars and refrigerate to have on hand all week.
 |
1 1/2 Tbsp. Navitas Naturals Chia Seeds |
|
2 Tbsp. Navitas Naturals Coconut Oil, melted |
| 3 Tbsp fresh lemon juice | |
| 1 cup oat flour | |
| ½ tsp baking powder | |
| pinch sea salt | |
| ¾ cup + 2 Tbsp shredded dried coconut, divided | |
| 2 Tbsp lemon zest | |
| 2 Tbsp applesauce | |
| ¼ cup agave nectar | |
| ½ cup packed medjool dates, pitted |
Preheat the oven to 300 degrees. Grease a 8x8” baking pan.
In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.
Submitted by Julie Morris- www.julirmorris.com
