For the Crust
1. Line an 8×8″ square pan with parchment paper.
2. Pulse the Coconut Mini Medjools, spices, and salt in a food processor until broken down and sticky but not one ball.
3. Add the almond flour. Continue pulsing until the texture is large crumbles.
4. Press into the bottom of the pan. Set aside.
For the Filling:
1. In a medium saucepan with the heat off, combine the cane sugar, tapioca starch, and 1/2 cup of the coconut cream. Whisk until no lumps remain.
2. Turn the heat on medium, and add the remaining ingredients.
3. Bring to a boil whisking constantly.
4. Reduce to a simmer, and continue cooking for 5-6 minutes whisking frequently until thickened.
5. Remove from the heat, and cool 5 minutes.
6. Pour on top of the crust, smooth evenly.
7. Refrigerate overnight.
8. Slice into 16 squares, top with coconut whipped cream and a sprinkle of lime zest, and enjoy.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
