Coconut Lemon Bars
It’s probably pretty obvious by now that some of my favorite things to create in the kitchen are healthy-ish sweets, and these coconut lemon bars are no different.
Some people look shocked when I eat sugar or dessert because I’m a “wellness girl” (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? Doesn’t do much for me. 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 these no-bake bars 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
- 1 cup cashews (unsalted)
- 1½ cups small coconut flakes (unsweetened)
- ½ cup dates (about 6 large)
- 2 tbsp coconut oil (melted)
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- ¼ tsp vanilla
- ½ tsp sea salt
Instructions
- Line a loaf pan with parchment paper. Covering just the two longer sides is fine. You mainly want to make sure it hangs over enough to later pull the bars out.
- Soak pitted dates in warm water for 5-10 min to soften. Drain.
- While they're soaking, pulse cashews, coconut flakes and salt in a food processor until broken down.
- Add in dates, lemon zest, lemon juice, vanilla, and coconut oil. Process until fully combined and sticking together a bit. If too dry, add water 1 tsp at at time. It should look like a sticky crumb and hold together when pressed between fingers.
- Pour mix into your parchment-lined pan and use a mini spatula and/or your hands to press into a flat, even layer.
- Finish with lemon zest and/or coconut flakes on top (both optional). Let harden in the fridge for at least 20 minutes, up to overnight.
- Remove the bars and cut into desired sizes. Store in an air-tight container in the fridge for up to 10 days or freeze for up to one month.
