• Line a 9-inch x 5-inch slice tin with baking paper. Lightly oil the paper with coconut oil. Set aside.

Lemon Coconut layer

• In the bowl of a food processor, add almond meal, coconut, and oats. Blend on high speed until it looks like fine flour.
• Add pitted dates and blend again on high speed until coarse.
• Add melted coconut oil, lemon juice, lemon zest, vanilla extract, maple syrup, and salt.
• Process again on medium-high speed until it comes together into a sticky, moist batter. It should hold well if you press it in your hands. If too dry, process again, adding one tablespoon of the optional coconut milk (or water) at a time.
• Transfer the lemon mixture to the lined pan and press firmly to compact the mixture into a single layer in the tin.
• Place the slice in the freezer for 10 minutes to firm up. Meanwhile, you prepare the lemon icing.

Healthy Lemon Icing

• Whisk coconut cashew butter, lemon juice, lemon essence, melted coconut oil, and maple syrup in a small mixing bowl. If your nut butter is too firm, microwave the glass bowl for 20 seconds to soften.
• Remove the pan from the freezer and pour the lemon icing on top. Tilt the pan to spread all around, or use the back of a spoon.
• Freeze the bar again for at least 15 minutes to set the icing.
• When the icing is not soft anymore, place the tin in the fridge for 2-3 hours before slicing.

Storage

• Slice crosswise into eight large bars, then divide each into two even portions. You will end up with 24 small lemon slices.
• Store in an airtight container in the fridge for up to 1 week.
• Freeze for up to 1 month in zip-lock bags and thaw at room temperature.