Paleo Lemon Coconut Bars
So you want dessert that feels indulgent but doesn’t hijack your gut or your pants’ waistband? Enter: Paleo Lemon Coconut Bars. They’re bright, tart, and just sweet enough to fake elegance—even if you’re eating them over the sink in your robe. These bars are like your sunniest, sassiest friend: zesty, uplifting, and full of good fat. They skip dairy, gluten, and refined sugar without making you suffer. Honestly, they’re practically skincare in bar form. You’ll make them once and pretend you “just whipped them up” forever. Oh, and they’re easy enough to make between Zoom calls.
Paleo Lemon Coconut Bars
These zesty, creamy lemon bars with a chewy coconut crust deliver sweet-tart satisfaction, minus the guilt and processed nonsense.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- Pinch of sea salt
For the lemon layer:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup maple syrup
- 3 tablespoons arrowroot powder
- 1/2 cup full-fat coconut milk
- 1/4 teaspoon turmeric optional, for that golden goddess glow
Instructions
- Preheat oven to 350°F (175°C) and line your baking dish with parchment paper.
- In a bowl, mix almond flour, coconut, melted oil, syrup, and salt.
- Press crust mixture firmly into the bottom of your pan. Bake for 10 minutes.
- While it bakes, whisk lemon juice, zest, syrup, arrowroot, coconut milk, and turmeric in another bowl.
- Pour lemon mixture over warm crust and bake for another 15 minutes, until set but still a little wobbly.
- Let cool completely, then refrigerate for at least an hour before slicing and inhaling.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin C: 12%
- Iron: 6%
- Magnesium: 10%
- Vitamin E: 8%
- Calcium: 4%
Extra Tips for Flavor Glory
- Add a pinch of cardamom if you want to flirt with exotic.
- Dust with coconut flour instead of powdered sugar for that “I tried” look.
- Store leftovers (if any) in the fridge—they firm up even better overnight.
- Swap maple syrup with agave if you need to mix things up.
- Serve with tea, smugness, and side-eye at anyone who dares ask for seconds.
