Zingy, fresh, sweet, loaded with both flax and chia and topped with a coconut butter icing with a little white chocolate for good measure. A dessert square for when you don’t want chocolate or peanut butter, because even I crave something a little different every now and then…
It’s also blackberry season, well, almost! I’m not going to claim I actually picked these blackberries but I did walk by an above head height bush yesterday and am heading bag with my silicon reusable food bag to pick up some on my walk this morning. So basically there will be at least three plump blackberries in my breakfast this morning…
These are a little messy to eat and I considered remaking them with a thinner icing topping, a firmer jam centre, but you know what, they taste super good and my aunt approved so I figured there was no need for me to be so particular about the finer details.
These were inspired by and adapted from Panaceas Pantry who posted her recipe over on Instagram!
Blackberry Lemon Coconut SquaresPrint Recipe
- **For the Base**
- 100g desiccated coconut
- 100g ground almonds
- 80g dates
- 50g oats
- 2 tbsp coconut oil, melted
- 2 tbsp full fat coconut milk
- 2 tbsp maple syrup or honey
- 2 drops lemon essential oil
- **For the Filling**
- 180g fresh blackberries
- 4 tbsp chia seeds
- 2 tsp lemon juice
- 2 tbsp maple syrup
- **For the Topping**
- 60g coconut oil, melted
- 60g coconut butter, melted
- 3 tbsp full fat coconut milk, room temperature
- 4 -6 drops lemon essential oil
Line a 9 inch loaf tin with baking paper and lightly grease with spray oil or coconut oil.
Blend dates to a paste in your food processor before adding the remaining base ingredients.
Place base mixture into your prepared tin, spread evenly with the back of a spoon and pack down.
Place into the fridge while you make the filling.
Place blackberries, chia seeds, lemon juice and maple syrup into a pot. Bring to the boil, and then leave to simmer for about 10 minutes. Mash up the blackberries. Leave to cool for 20 -30 minutes; speed up the process by transferring to a jug and then placing into the fridge for 10 to 15 minutes. Once cool to the touch pour over the base and leave in the fridge for at least an hour before topping.
Mix together melted coconut oil and butter. Add the coconut milk and lemon oil. If the mixture separates just at 1/2 - 1 tbsp of HOT water to bring it back together. Pour and spread over the jam layer and leave to set in the fridge for a few hours or overnight.
I drizzle each square with a little melted white chocolate after slicing and sprinkled them with a little desiccated coconut.
Store in the fridge for up to 5 days.