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.