Vegan caramel-lemon bar

Ingredients

• 45 g Oat flour
• 45 g Almond flour
• 200 g Dates, shredded
• 1 1/2 tbsp Melted coconut oil
• 75 ml Lemon juice, fresh
• 100 g Coconut cream, unsweetened
• 15 g Pectin, liquid

Method

1. Preheat the oven to 180 °C.
2. Line a small baking pan with baking paper.
3. Mix the almond flour, oat flour, 50 g chopped dates and coconut oil with a knife and blend to a paste.
4. Press the mixture into the bottom of the pan and place in the oven for 10 minutes. When the 10 minutes are up, remove and set aside to cool.
5. For the cream, soak the dates in boiling water and set aside for 15 minutes.
6. When soft enough to handle, drain off the water, pit and blend with a splash of water until creamy.
7. Blend with the lemon curd, coconut cream and pectin, then place in a small saucepan over a medium heat, stirring constantly to thicken the cream.
8. Pour the cream over the base and return to the oven for 15 minutes. When ready, cool.