Yield: approx. 12 bars, depending on size of squares
Ingredients
Crust:
3/4 cup almonds and pecans, mixed
1/2 cup rolled oats
1/2 cup coconut oil
1/3 cup unsweetened coconut flakes
1/3 cup pitted dates
2 tablespoons honey
1 tablespoon coconut milk
1 tablespoon sweetened condensed milk
1 teaspoon vanilla extract
Filling:
1 3/4 cups plain Greek yogurt
3/4 cup unsweetened coconut flakes
1/2 cup coconut oil
2 tablespoons sweetened condensed milk
2 tablespoons coconut milk
2 tablespoons honey
3 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Directions
Grease a 9-inch square baking dish with coconut oil, butter, or non-stick spray.
Combine almond, pecans and oats in the bowl of food processor and pulse until finely chopped.
Add dates and coconut flakes, then pour in honey, coconut milk, condensed milk and vanilla extract. Pulse together until mixture is sticky and holds together.
Transfer crust to greased baking dish and use your hands to press it firmly into an even layer, making sure to get it in all the sides and corners.
Place baking dish in freezer to help the crust set.
For the filling: combine coconut oil and coconut flakes in the food processor and pulse for 1 minute, or until no longer grainy.
Add yogurt, condensed milk, coconut milk, honey, lemon juice, and extracts, and pulse until smooth.
Pour mixture into the chilled crust, then freeze for 1-2 hours, or until set. Cut into squares and serve chilled!