'Small bites of coconut & lemon' 



  • 4 cup oats
  • 4 cup fresh dates
  • 3 tbsp coconut oil
  • 3 cup coconut shreds

Lemon cream

  • ½  cup melted coconut oil
  • ½  cup maple syrup 
  • 2 Lemon, juice & zest
  • 1/2 cup coconut shreds
  • 3/4 bananas


Base: Place the oats in a food processor and blend until they turn into a flour. Add the dates, coconut oil, coconut shreds and process until everything stick together. Press the dough into a baking tray and keep it in the fridge.

Lemon cream: Mix all the ingredients until you get a smooth cream. Taste, (you can add more maple syrup if you like it sweeter). Spread the lemon cream over the oat base by using a spoon and keep it in the fridge over night.

Before serving, decorate the cake with some coconut shreds and lemon zest.