If you have been creating with the Dish Kitch for a while, you know we are coco for coconuts. A near-perfect food, coconuts are very low in sugar despite being considered a fruit, which means they are also low carb. Coconuts have impressive amounts of fiber, manganese, and iron, and are also the original source of the notorious MCT oil. We also love coconuts because they are so delicious, versatile, and easy to source in Miami. This recipe is gluten-free and can be much lower in sugar by replacing the agave syrup with a sugar-free alternative. Our kitchen is always stocked with Nectevia Original Stevia Infused Nectar.
These squares are sweet and hearty, chewy, and satisfying. They could be a snack, dessert, or even light lunch replacement on the go.
In a large mixing bowl, add the oatmeal, melted coconut oil, and agave syrup.
Mix until a crumbly mixture forms.
Transfer the mixture into an 8x8 inch square brownie pan lined with parchment paper.
Let it cool in the fridge while you prepare the filling.
In a bowl, add the coconut milk, lemon zest, agave syrup, and dissolved agar agar.
Mix until combined and pour the coconut mixture on top of the oatmeal crust.
Let it refrigerate for at least 2-3 hours.
Cut in squares and serve with coconut chips.
In a large mixing bowl, add the oatmeal, melted coconut oil, and agave syrup.
Mix until a crumbly mixture forms.
Transfer the mixture into an 8x8 inch square brownie pan lined with parchment paper.
Let it cool in the fridge while you prepare the filling.
In a bowl, add the coconut milk, lemon zest, agave syrup, and dissolved agar agar.
Mix until combined and pour the coconut mixture on top of the oatmeal crust.
Let it refrigerate for at least 2-3 hours.
Cut in squares and serve with coconut chips.
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