1 teaspoon (5 ml) orange, clementine or lemon zest
Reduce almonds to a powder in a blender. Pour into a bowl and then purée the raisins.
Cut the dates into small pieces with scissors.
Mix almonds, raisins, dates and zest thoroughly.
Sprinkle the bottom of a rectangular or square baking mold with half of the grated coconut. Spread and press the mixture with your hands. Top with the rest of the coconut and press. If desired, add sunflower, sesame or pumpkin seeds on the top and press again.