Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups unsweetened coconut flakes
  • 1 1/2 cups nuts of choice (I used pecans and almonds)
  • 3 medjool dates (pitted (no need to soften))
  • 1 1/2 Tbsp cinnamon
  • 2 tsp pure vanilla extract
  • 2 tbsp lemon juice (about 1 lemon)
  • 1/8 tsp sea salt
  • 1 cup unsweetened almond milk
  • 1.5 Tbsp coconut oil (melted)
  • 2 Tbsp ground flaxseed mixed with 5 Tbsp water (allowed to sit for 10 mins)
  • 1 cup blueberries (divided)
  • Melted coconut butter and sliced banana to serve

Instruction

  • Preheat your oven to 375 degrees and lightly grease a 8” casserole dish, cake pan, or two smaller baking dishes with coconut oil.
  • Place nuts, coconut and dates in a blender or food processor and pulse until a crumble forms - don’t blend too long or the mixture will become pasty.
  • Stir in the almond milk, cinnamon, vanilla, coconut oil, lemon juice, salt and flaxseed/water mixture (the flax “eggs”) until well combined.
  • Fold in 1/2 cup of the blueberries, then transfer mixture to prepared baking dish(es) and sprinkle remaining blueberries on top. Bake in the preheated oven for 30-40 mins depending on size of baking dishes.
  • To serve, drizzle with melted coconut butter, nut butter and top with sliced bananas. Enjoy!