Triple Coconut Lemon Bars

Triple Coconut Lemon Bars

Note from Tiffany: This coconut lemon bar recipe is shared from wellness blogger, Kristen of MIX | Wellness Solutions For A Balanced Life! Please head over to MIX | Wellness Solutions For A Balanced Life and check out Kristen’s blog and don’t forget to follow MIX | Wellness Solutions For A Balanced Life on Facebook!

I’m a big fan of all things coconut. Coconut oil is the nectar of the Gods in my house. We go through about a quart every two-three weeks. And that doesn’t take into consideration the other amazing uses like this that it has in our lives.

Coconut butter? Big fans.

Coconut milk? You betchya.

Coconut flour? Grain-free baking awesomeness.

Coconut water? The antidote for dehydration.

Shredded coconut? It tops everything

Oh yes, we love coconut. Why so loco for the coco? Check out its health benefits and my top 10 reasons why I adore it so here.

So when The Coconut Mama was getting ready to welcome her new little babe into the world and in need of guest posts, this seemed like a natural fit. Plus, she was the creator of this amazingly easy and effective cough syrup for my oldest little who’s become a cough and cold magnet since she hit pre-school last year. I owed her BIG time.

My offering? These insanely delicious coconut lemon bars, free of refined sugar, reminiscent of the kind that aren’t so good for you. You know, super sweet, bright yellow, and topped with confectioners sugar? Yeah, those. These, on the other hand, offer up a trifecta of metabolism-boosting coconut oil, coconut flour, and shredded coconut. I couldn’t resist and added a bit of another one of my faves, chia seeds for good measure. I have a hard time controlling myself when it comes to recipe creation and superfood add-ins. I might need an intervention.

Triple Coconut Lemon Bars from MIX: Wellness Solutions for a Balanced Life

Triple Coconut Lemon Bars

Ingredients:

Instructions:

  • Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).
  • Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.
  • Bake at 400 for 18-20. Let cool completely before cutting into squares.
  • Alternatively, if you’re into raw food, you can skip the baking altogether.
  • Instead of the oven, pop the baking dish into the freezer for about 30 minutes (or until hard). Remove, cut into squares, and then store in the freezer for up to six months (for the record, they will not last that long).

Triple Coconut Lemon Bars
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup raw cashews, soaked for about 8 hours and drained*
  • Juice and zest of one lemon
  • 12 medjool dates, pitted
  • 1 tbsp. virgin coconut oil
  • 1 tsp. raw honey
  • ¼ cup, unsweetened shredded coconut, plus more for top (about 1 tbsp.)
  • 2 tbsp. coconut flour
  • 2 tbsp. white chia seed (optional)
Instructions
  1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).
  2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.
  3. Bake at 400 for 18-20. Let cool completely before cutting into squares.
  4. Alternatively, if you're into raw food, you can skip the baking altogether.
  5. Instead of the oven, pop the baking dish into the freezer for about 30 minutes (or until hard). Remove, cut into squares, and then store in the freezer for up to six months (for the record, they will not last that long).

 

Tell me, what is your favorite way to enjoy the almighty coconut? Please leave a comment. I’d love to hear!

About The Author

524596_406474559376331_2004355445_nKristen Boucher is a registered nurse, healthy living junkie, health & wellness coach, real foodie, full-time working wife to an amazing husband, cloth-diapering crunchy mama of two beautiful girls, creator of The Superwoman Slim Down: A Real Food Detox & Cleanse for Real Women, and Founder of MIX | Wellness Solutions For A Balanced Life, where she inspires busy women to eliminate the overwhelm to lose weight, kick cravings, stress less, and cook delicious, healthy, and family-friendly meals so they can gain confidence, double their energy, and save money without crazy diets, countless hours at the gym, or quitting their day job. Kristen can be found pushing the envelope at www.mixwellness.com and on FacebookTwitterPinterest, and Google+.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Jeanie S May 29, 2016, 10:14 am

    This recipe looks super simple! Thanks for sharing. My only question is why the asterisk (*) next to soaking the cashews?

  • Joy December 16, 2014, 12:10 pm

    Do I have to soak the cashews?

  • Ann November 17, 2013, 2:40 am

    you suggest heating the oven to 400 can I assume that is 400F. I live in Australia, where we use C (celius) and I am not sure of the conversion formula from F to C

  • Des November 17, 2013, 2:22 am

    I cant see any advantage whatsoever in cooking this dish. The polyunsaturates would stay undamaged if left uncooked.

  • Jan McLean Ryan November 15, 2013, 4:06 am

    Absolutely delicious, I made this quite lemony and added some organic sultanas before I pressed it into my baking dish, divine! Thank you!