Ingredients
- 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
Instructions
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Preheat your oven to 375 degrees and lightly grease a 8” casserole dish, cake pan, or two smaller baking dishes with coconut oil.
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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.
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Stir in the almond milk, cinnamon, vanilla, coconut oil, lemon juice, salt and flaxseed/water mixture (the flax “eggs”) until well combined.
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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.
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To serve, drizzle with melted coconut butter, nut butter and top with sliced bananas. Enjoy!
Recipe Notes
*Make ahead options: You can prepare and bake the night before, or prep the night before, store covered in the refrigerator and bake in the morning.
Nutrition
Calories: 342kcal
Carbohydrates: 21g
Protein: 7g
Fat: 27g
Saturated Fat: 12g
Sodium: 84mg
Potassium: 379mg
Fiber: 8g
Sugar: 10g
Vitamin A: 25IU
Vitamin C: 3.5mg
Calcium: 139mg
Iron: 1.9mg