Coconut Ginger Lime Macadamia Bars
Coconut Ginger Lime Macadamia Bars
Crust:
1 cup macadamia nuts
1 cup flaked, unsweetened coconut
1/4 cup raw coconut oil
6 large Medjool dates, soaked and pitted
1 tsp. freshly grated ginger
1/4 tsp. Himalayan sea salt
Topping:
8 oz. cream cheese, softened
1 cup sweetened, shredded coconut
1/4 cup Candied Lime peel
Combine the nuts, unsweetened coconut, coconut oil, dates (drained), ginger, and sea salt in the bowl of a food processor. Pulse until crumbly and then process until almost smooth.
Press into the bottom of a tart pan, cover, and chill for at least 6 hours.
For the topping, beat together the softened cream cheese and sweetened coconut flakes.
Spread atop the chilled crust and sprinkle with Candied Lime.
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