Ingredients
Base
1 cup almond meal
1 cup desiccated coconut
½ cup coconut oil melted
¼ cup honey
2 lemons zest only
1 teaspoon vanilla extract
½ cup macadamias chopped
Pinch sea salt
Lemon Custard Icing
1½ cup plant based milk
1 lemon zest
2 tablespoon lemon juice
2 teaspoon vanilla extract
3 tablespoons honey
3 tablespoons custard powder
1 tablespoon gelatin powder
Topping
Macadamia nuts chopped
Desiccated coconut
Lemon zest
Instructions
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To make the base, in a mixing bowl combine almond meal, desiccated coconut with coconut oil, honey, zest, vanilla and sea salt. Mix to combine well.
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Stir through macadamia nuts. Press base firmly into a lined small square slice tin and place in refrigerator to set.
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Meanwhile, make the lemon custard icing. In a small saucepan whisk together milk, lemon juice, zest, vanilla and honey. Sprinkle in custard powder and whisk to combine. Sprinkle over gelatin powder and allow to sit for 3 minutes to bloom.
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Turn on heat low/medium. Whisk continuously until gelatin has dissolved and custard has thickened. Remove from heat.
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Pour lemon custard over the base and sprinkle with chopped macadamia nuts, desiccated coconut and lemon zest. Place in fridge for 2 hours to set.
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Once set, cut into bars. Store in fridge until ready to eat
