Name: Coconut Cream Lemon Bars
Prep time: 15 min
Cook time: 15 min
Yield: 2 bars
Cuisine: American
Ingredients: 1/2 cup oat flour; 1/4 cup cashews; 1/4 cup almonds; 1/4 cup raisins ((golden)); 1 Tbsp shredded coconut ((fine)); 1 Tbsp olive oil ((extra virgin)); 1 Tbsp lemon juice; 2 tsp vanilla extract; 1/2 lemon ((zest of)); 2 Tbsp coconut milk cream ((from refrigerated full fat coconut milk)); 1 tsp lemon juice; 1 tsp maple syrup; lemon zest ((a few sprinkles))

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Coconut and lemon are a winning combination. Sweet, tart, creamy, and a bit sour. Gooey lemon bars are always a special treat. Coconut cream lemon bars are a refreshig, zesty dessert!

Ingredients

Lemon Bar

1/2 cup oat flour
1/4 cup cashews
1/4 cup almonds
1/4 cup Raisins (golden)
1 Tbsp shredded coconut (fine)
1 Tbsp olive oil (extra virgin)
1 Tbsp lemon juice
2 tsp vanilla extract
1/2 lemon (zest of)

Cream

2 Tbsp coconut milk cream (from refrigerated full fat coconut milk)
1 tsp lemon juice
1 tsp maple syrup

Topping

lemon zest (a few sprinkles)

Servings: bars

Units:

Directions

Prep

15 min

Total

15 min

Be sure you’ve refrigerated a can of full fat coconut milk, then drain out the clear liquid. You will be left with very thick cream.
Add the oat flour, cashews, almonds, golden raisins, coconut, olive oil, lemon juice, vanilla extract into the blender. Then, use a zester to grate the skin off half a lemon. You can also use a grater to do this.
Blend until the mixture is sticky and no big chunky nuts can be seen. Spoon it out and use your hands to shape it into a rectangle. Use a knife to slightly cut away the edges if you want, to make it sharper.
Cream: Combine the thick creamy from the can of refrigerated coconut milk (after draining out the clear liquid) with the lemon juice and pure maple syrup. Stir until it’s smooth and runny.
Spoon it on top of the lemon bar. Grate a small amount of lemon zest on top of the bar and serve.