• 2 cups almond meal
  • 1/4 cups arrowroot or tapioca starch
  • 1/4 cups desiccated coconut
  • grated rind of one lemon
  • 1/4 cup honey
  • 1/2 cup coconut oil
  • 2 eggs
  • 4 eggs
  • 3/4 cup lemon and orange juice (I had one orange and one lemon, and that got me that amount, so that’s what I used. It turned out quite tangy, so use less lemon, more orange if you don’t like it too tart)
  • 1/4 cup honey
  • 1/2 cup coconut oil
  • vanilla


  1. Blend first 3 ingredients together and press into a lined tin (I use a 30cm x 20cm/12in x 8in size). Cook for about 10-15 mins, or until browned at 350 degrees. Let it cool once cooked.
  2. Whisk eggs, juice and honey in a pot, then move to a low temp on the stove. Heat until honey dissolves through, keep whisking, don’t let those eggs scramble!
  3. As it warms, slowly drizzle the coconut oil in, and keep whisking. Keep whisking until it starts to thicken and becomes custard-like. It’s pretty much a paleo version of lemon butter.
  4. Throw a splash of vanilla in there and let it all cool.
  5. Once everything is cool, spread the custardy topping onto the biscuity base, and sprinkle with a dusting of coconut. Put in the freezer to set, then eat it however you want! In fingers, squares, or the whole darn slab of it. Mmmm. Delicious with a little dollop of coconut cream.

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