Lemon Coconut Bars

No Bake Lemon Coconut Bars (vegan, gluten-free)

Posted by Kristina S.

About

It is not very often that I get this excited about one of my recipes! During hot summer months, the last thing I want to do is bake in a hot kitchen. As we currently have a heat wave, I developed a gluten-free dessert recipe that will keep you cool and can be whipped up in minutes. This gluten-free lemon coconut bar is delightfully zesty, refreshingly cold and tastes almost like coconut ice cream. A must try dessert for this summer!

Note: you can substitute certified GF oat flour for rolled oats

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You Will Need (13 things)

  • FOR THE BASE

  • ¾ cup Certified gluten-free Rolled Oats
  • 1 cup Almond Flour
  • 3/10 cup Unsweetened cashew or Almond Butter
  • 3 tbsp Dairy-free Sweetened Condensed Milk
  • 1 tsp Pure Vanilla Extract

  • FOR THE CREAM LAYER

  • 1 cup Dairy-free Sweetened Condensed Milk
  • 1 cup Unsweetened Shredded Coconut flakes plus some for topping
  • ¼ cup Virgin Coconut Oil , melted
  • ¼ cup Fresh Lemon Juice
  • Zest of 1 large Lemon (1 Tbsp.)
  • 2 tsp Pure Lemon Extract

Steps (5 steps, 10 minutes)

  1. 1

    BASE
    Place rolled oats into a food processor and process until a flour texture forms, or use oat flour

  2. 2

    Add almond flour, cashew/almond butter, condensed milk and vanilla. Blend until everything comes together, scraping sides as needed

  3. 3

    Press dough evenly onto the bottom of an 8x8-inch pan lined with parchment paper and place in the freezer while you prepare the cream layer

  4. 4

    CREAM LAYER
    In a medium bowl mix everything together until blended. Pour over the base and sprinkle with shredded coconut. Freeze for a minimum of 3 hours

  5. 5

    Cut into 12 bars and serve frozen, enjoy!