Crust
1/2 cup pitted dates, chopped
1/3 cup walnuts
pinch of salt
Put in food processor and blend til smooth. Using parchment paper, line the bottom of an 8 x 8 pan. Add crust, spreading out until even.
Filling
1 1/2 cups unsweetened coconut flakes
1 tbsp. maple syrup
2 tbsp. lemon zest
1/2 cup fresh lemon juice
2 tbsp. coconut oil
1/4 tsp turmeric
Blend until smooth. Pour on top of crust. Refrigerate for 1 hour before serving.
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