Lemon & Coconut Bars #GlutenFree #GrainFree #DairyFree #EggFree

Lemon & Coconut Bars

lemon bars.jpg

Here is another delicious & tangy dessert that’s perfect on a hot summer day! Adopted from The Nutrient Dense Kitchen


For the Crust:

For the Filling:


  • Preheat oven to 350 degrees F

  • Line a 8x8-inch square baking dish with parchment paper

  • Combine coconut concentrate, honey, coconut oil & lemon juice in a food processor and pulse to combine or whisk to combine.

  • Put the cassava flour, baking soda & salt into a bowl and combine. Add this dry mixture to the food processor or mixing bowl and pulse or mix until combined. The mixture should be crumbly but evenly hydrated

  • Scoop the crust mixture into the baking dish. Use your hands or spatula to press the mixture to form an even layer on the bottom. Bake for 20 minutes or until turning golden brown. Set aside to cool

  • Put lemon zest, lemon juice, applesauce & coconut oil into a small saucepan and stir to combine. Sprinkle the gelatin on top and allow it to sit for 5 minutes, undisturbed, in order to let the gelatin thicken

  • Place the pan on very low heat and whisk gently while stirring constantly with a whisk to dissolve the gelatin. Continue until the mixture is lukewarm to the touch and the gelatin has completely dissolved. Do NOT use high heat or cook for any longer than is necessary

  • Pour the filling on top of the COOLED base and sprinkle evenly with coconut flakes. Place in the refrigirator, covered, to chill for a few hours or overnight.

  • Cut into squares and wrap well. Store in the fridge for up to 1 week (if that’s even possible! Mine was gone in 2) Serve at room temperature

I love this!!! Let me know how your turns out :)