Description
These flourless lemon coconut bars are a delightful gluten-free treat with a perfect balance of tangy lemon and sweet coconut. They have a chewy texture and are easy to make with simple ingredients.
Ingredients
Scale
For the Crust:
- For the base:
- 2 cups shredded coconut (unsweetened)
- 1/4 cup coconut oil (melted)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- For the lemon layer:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 1/2 cup coconut milk (full-fat)
- 1/4 cup honey or maple syrup
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- For topping (optional):
- Extra shredded coconut for sprinkling
- Lemon zest for garnish
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- 2. In a bowl, mix all base ingredients until well combined. Press firmly into the prepared pan to form an even layer.
- 3. Bake the base for 10-12 minutes until lightly golden. Remove and let cool slightly.
- 4. While the base cools, whisk together all lemon layer ingredients in a separate bowl until smooth.
- 5. Pour the lemon mixture over the baked base and spread evenly.
- 6. Return to the oven and bake for 20-25 minutes, or until the lemon layer is set.
- 7. Let cool completely in the pan, then refrigerate for at least 2 hours to firm up.
- 8. Once chilled, lift out using the parchment paper, slice into bars, and garnish with extra coconut and lemon zest if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For a firmer texture, freeze for 30 minutes before slicing. Adjust sweetness by adding more or less honey/maple syrup to taste.