Lemon Decadence

Crust Ingredients:
2 cups unsweetened shredded coconut
10 dates
2 tbsp. filtered water
1/8 tsp. Himalayan sea salt
¼ cups melted coconut oil

Directions:
Pour the shredded coconut into a bowl. Set aside. Place the dates into the filtered water and soak for 20 minutes. Take the dates out of the water and chop them finely. Place the chopped dates into the bowl with the shredded coconut. Pour the remaining water into the bowl with the coconut mixture. Add the melted coconut oil into the bowl. Add the salt also. Hand mix with your hands. Gently mix until the dates are incorporated evenly producing a thick dough. Take a 13 ½” tart mold with a removable bottom and coat lightly with some coconut oil. Place the crust into the mold and gently press the crust evenly into the mold with your fingers. Place the mold into the freezer for 20 minutes.

Filling Ingredients:
2 cups Thai young coconut meat
1/8 tsp. Himalayan sea salt
¼ cup fresh lemon juice
¼ cups melted coconut oil
1 tbsp. lemon zest
¾ cup shredded coconut
¼ cup organic agave or your choice of sweetener

Directions:
Add the coconut meat, salt, lemon juice, melted coconut oil, agave, and blend until creamy smooth. Remove all of the ingredients from the blender with a spatula and place into a large bowl. Take a large spoon, add shredded coconut and lemon zest, and mix together. Place the mixture into an airtight container and place into the freezer for 20 minutes. Remove the tart crust from the freezer and let sit on the counter for 5 minutes.

Topping ingredients:
2 tbsp. lemon zest
3 lemon slices 1/8” thick
2 sprigs of either lemon leaves or mint leaves

Directions:
Cut the lemon slices from the center to the edge one time on one side. Set aside.
Remove the filling from the freezer. Remove the crust from the mold leaving the removable bottom intact. Place the filling into a pastry bag with a 1M pastry tip. Squeeze rows of large florets into the crust until the crust is filled. Each row will contain 3 florets from end to end. Take the cut lemon slices and fan them out. Place one in the top center and the other two on each side. Place the sprigs of leaves on both sides of the center one, creating a lemon floret. Sprinkle the top with lemon zest and serve. Refer to the photo if needed for decorations.

Will last 4 – 5 days in the refrigerator. Will last 1 month in the freezer.