Some people look shocked when I eat sugar or dessert because I’m a wellness geek (I recently wrote about this on Instagram here), but living a healthy lifestyle is not about deprivation or absolutes, it’s about balance and knowing your body. If we eat sweets made out of real, whole ingredients, we’re honoring our cravings without the shame,guilt, or bloat that follows. It’s a win/win!
On the flip side, naturally derived sugar (dates, maple syrup, honey) are definitely still sugar and should be eaten in moderation. But these foods are packed with vitamins and minerals while having much less of an impact on your blood sugar. (Read the 101 on sugar here.) I’m not suggesting you swap out your spinach for chocolate mousse, however, generalizing dessert as “bad” can create a vicious cycle. Know your body (I’m sensitive to sugar and am very aware of my intake), use real,nutritious ingredients and there is nothing to feel bad about.
My personal favorite desserts are dark chocolate or anything with an acidic flavor. Traditional birthday cake with buttercream frosting? Wouldn’t even have a desire to touch it. Blood orange glazed doughnut from my fav NYC spot? Different story. The acidic nature cuts the sweetness and is just a perfect match, in my opinion.
That brings to me today’s recipe! I remember being so excited when someone brought lemon bars to a family party. Chewy and tart, but sweet..how can you go wrong? I can’t remember the last time I ate a traditional lemon bar, but I knew my version was going to be a lot healthier than the usual base ingredients of flour and refined sugar.
The sweetness in this recipe comes strictly from dates, which have the most amazing flavor. Not only are they packed with minerals and fiber, but they’re super low on the glycemic index and won’t cause spikes in your blood sugar. They also create the ideal sticky-factor for any bar/crust.
These coconut lemon bars are definitely a new favorite that I will make again and again. They’re SO simple (six ingredients), take maybe all of 15 minutes, and are bursting with flavor. Let me know what you think!
INGREDIENTS:
(makes 10-12 bars)
1 cup cashews (unsalted)
1.5 cups coconut flakes (unsweetened)
1/2 cup dates
2 tbsp coconut oil
1 tbsp lemon zest
3 tbsp fresh lemon juice
1/2 tsp salt
toppings: coconut oil, coconut flakes + lemon zest
TO MAKE:
Soak pitted dates in warm water for 15-20 minutes to soften.
Combine cashews, dates, and coconut flakes in food processor. Run for about a minute, scraping down sides if needed.
Add in the salt, lemon zest/juice, and coconut oil. Pulse until fully combined. The mixture should be sticky.
Pour into bread pan (the size worked perfect here so the bars were not too thin), lined with parchment paper, and press down firmly until even. Smooth coconut oil on top and finish with coconut flakes + additional lemon zest.
Put into the fridge for at least 20 minutes. Lift the paper completely out of the pan and cut bars into desired sizes. Store in air-tight container (they will last longer in the fridge but can be left out).
*You could also form the dough into balls and roll in the coconut oil, then dip into the flakes/zest combo. Totally up to you!