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Lemon Coconut Bars

July 6, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 10

Total Time:

I’m grateful for any summer recipe that doesn’t involve turning on the oven or the stove. These dessert bars are based in lots of healthy ingredients: high protein nuts; healthy, natural sweetener maple syrup, and heart healthy coconut. The maple syrup helps everything stick together without using any heat. They’re delicious and simple to prepare.

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  • 2 cups cashews
  • 1 cup almonds
  • 1 cup walnuts
  • ½ cup shredded coconut
  • ¼ cup + ⅓ cup maple syrup
  • 13-15 ounces coconut cream(1 can)
  • 2 lemons, juice and zest. (3-4 teaspoons juice)
  • 2 tablespoons coconut oil, melted
  • ¼ teaspoon vanilla extract
  • A pinch of turmeric powder for color


  1. Soak cashews for 2 hours
  2. Line a 7X10 inch baking dish with parchment paper. (It’s not a big problem if you use an 8X8 inch dish instead, just make sure it has pretty tall sides.)
  3. Blend almonds, walnuts, shredded coconut, and ¼ cup maple syrup in a food processor. Mixture should form crumbs that will stick together. Press this mixture evenly to the bottom of the baking dish to form the base. Set aside.
  4. Blend remaining ingredients in a processor or blender until smooth.
  5. Pour the cashew mixture over the base in the baking dish. Sprinkle lemon zest over the top for color. (If you used bottled lemon juice instead of fresh and don’t have zest, toss a handful of shredded coconut with another pinch of turmeric, and use that instead.)
  6. Refrigerate at least three hours. Top should be set before you cut to serve.


Raw Zesty Lemon Slice

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