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lemon coconut bars

Delicious no-bake lemon coconut bars with a creamy filling and crunchy crust, perfect for a refreshing dessert.
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Prep Time 4 hours
Total Time 4 hours
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pitted Medjool dates
  • 2 cups raw, unsalted cashews
  • 0.5 teaspoon coarse sea salt
  • 1 cup coconut cream
  • 2 tablespoons maple syrup
  • 0.33 cup fresh lemon juice
  • 1 large lemon lemon zest
  • 2 tablespoons melted coconut oil

Method
 

Preparation Steps
  1. Soften the cashews by soaking them in boiling water for at least an hour. Drain and set aside.
  2. Make the crust by blending soaked cashews and pitted dates until a dough forms. Press into a parchment-lined 9x9-inch pan.
  3. Line the pan with parchment paper and press the crust evenly. Chill in the freezer.
  4. Drain and transfer the soaked cashews to a high-speed blender. Add coconut cream, maple syrup, lemon juice, and lemon zest, then blend until smooth.
  5. Add melted coconut oil to the blender and blend again to combine.
  6. Pour the lemon coconut filling over the prepared crust. Smooth the top with a spatula and freeze for 2 hours.
  7. Once set, slice into squares. Garnish with extra lemon zest if desired and serve.

Notes

Store these bars in the freezer for the best texture. Let sit at room temperature for a few minutes before serving for easier slicing.