3/4cup plus 2 tablespoons shredded dried coconut, divided
2tablespoons fresh lemon zest
2tablespoons coconut oil, melted
2tablespoons applesauce
1/4cup maple syrup or agave nectar
1/2cup soft Medjool dates (about 5 or 6), pits removed
Instructions
Preheat the oven to 300˚ F. Lightly grease an 8 × 8-inch baking pan.
In a small bowl, mix the chia seeds and lemon juice together. Set aside for 20 minutes to allow the chia seeds to become saturated and bulk up, stirring once halfway through.
Meanwhile, in a medium bowl, mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed. In a separate bowl, combine the coconut oil, applesauce, and maple syrup or agave nectar. Mix in the soaked chia seeds. Chop the pitted Medjool dates very finely, and mix in with the other wet ingredients. Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, using a spatula to flatten out the surface. Sprinkle the remaining 2 tablespoons of coconut on top, patting it down lightly into the mixture.
Bake for 25–28 minutes, until the edges begin to turn golden brown. While warm, cut into 12–16 squares.
