Lemon bars with coconut
3/4 cup oats (or buckwheat groats if you want it gluten-free)
3/4 cup dates
3/4 cup coconut shreds
1/3 cup melted coconut oil
1/4 cup maple syrup (or 1 cup dates, but this will change the colour)
Juice from 3 lemons
1/2 cup coconut shreds
1 or 2 bananas
To make the base: pulse the oats or buckwheat groats and coconut shreds in your food processor until they become a rough flour. Add the dates and process until it all sticks together. Press into the bottom of a square baking pan and put in the fridge.
To make the lemon layer: blend all the ingredients until smooth. See if you like the taste and adjust accordingly. Spread evenly on to the base layer and set in the fridge overnight. The next day, cut into squares and sprinkle with finely ground coconut flakes for a powdered sugar effect.