This recipe uses both clementine zest and juice. The creamy clementine filling is layered on top of almond crust, and baked until set.
- No clementine? Follow the same recipe and swap the clementines with 3 lemons, 2 oranges or 4 mandarins.
- No honey? Use maple syrup instead
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes
For the base
70 g Ground almonds
100 g Plain flour
3½ tbsp Coconut oil (melted)
2 tbsp Maple syrup
For the filling
50 g Coconut oil
100 g Honey
4 Clementines (zest and juice)
For the topping
1 tbsp Desiccated coconut
1 tbsp Icing sugar
- Preheat the oven to 180C/160fan/gas mark 4. Line a square baking dish with baking paper. Make sure to let the paper hang over the sides for easy removal.
- Add the flour, ground almonds, melted coconut oil and maple syrup to a mixing bowl. Mix well to form a soft dough. Press the dough in the bottom of your baking dish. Bake for 15 minutes, until golden brown. Remove from the oven (keep the oven on), and set aside to cool.
- As that's cooling, melt the coconut oil and honey together. Set aside to cool. Use an electric mixer to whisk the eggs for 5 minutes, until pale and fluffy. Keep whisking and gradually add the coconut oil and honey mixture. Mix until well combined, then use a spatula to gently fold in the clementine juice and zest. Set aside for 5 minutes.
- Pour the clementine filling on top of the cooled base in the baking dish. Bake for 15-25 minutes, until set at the edges and barely jiggling at the centre. Remove from the oven and leave to cool completely before removing from the dish.
- Use a pestle and mortar to combine the shredded coconut and icing sugar. Mix well and dust on top of the clementine bars.
How to store
Store in an airtight container at room temperature for up to 2 days, or for 3-4 days in the fridge.