I don’t want to make things weird, but I have a serious obsession with lemon. It always starts out small, doesn’t it? Simple, slow introductions and before I knew it, I was hooked on lemon flavored anything. I have to warn you these lemon coconut bars may induce a slight lemon obsession for you, too. For example, you will probably go to sleep dreaming of these lemon bars sliced and stacked in perfect formation and wake up the next day calculating the time it will take you to be down in the kitchen sinking your teeth into them. Starting your day and ending your day with these luscious lemon treats will become normal, common and completely welcomed. Let the obsession begin!
Lemon Coconut Bars are not your typical lemon bar because they have a special flavor and texture that makes them even better! They have an undeniably chewy date crust and the complimentary addition of coconut rounds out the lemon notes wonderfully. The tops are studded with extra coconut over the soft lemon filling. The slightly baked texture makes them melt in your mouth! I like to eat them for dessert, but you won’t be able to pass them up around breakfast time or snack time. Try to walk past them on your way to work without grabbing a couple. (Spoiler: you won’t be able to.) I told you these might become an obsession.
Vegan Lemon Coconut Bars
8 Large Medjool Dates, pitted and finely chopped (soak beforehand if not soft)
2 Tablespoons melted, warm Coconut Oil
1/8 teaspoon Liquid Stevia
1/2 cup Oats
2 Tablespoons Almond Milk
4 Tablespoons unsweetened shredded Coconut, reserving 1 Tbs. for sprinkling
1 Tablespoon Chia Seeds
4 Tablespoons Fresh Lemon Juice
1 Tablespoon Fresh Lemon Zest
1 Tablespoon Coconut Oil
2 Tablespoons Unsweetened Vanilla Almond Milk
3 Tablespoons Unsweetened Applesauce
1/2 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Liquid Stevia
2/3 cup Oat Flour
- Pre-heat oven to 300 degrees. Line a standard loaf pan with parchment paper. In a small bowl, combine the lemon juice and chia seeds. Set aside.
- Mix together the finely chopped dates and warm melted coconut oil. Add the stevia, almond milk, oats and coconut. Mix until the mixture comes together. Scoop out mixture and press into the prepared pan.
- In a medium bowl, combine the lemon juice/chia mixture with the lemon zest, coconut oil, milk and applesauce. Mix vigorously until the mixture comes together. If almond milk or applesauce are cold, it will cause the oil to seize, but keep mixing. Add the baking powder, salt, vanilla and stevia. Mix in the oat flour until just combined. Pour the wet mixture on to the date crust. Top the mixture with the 1 tablespoon remaining coconut shreds.
- Place in the oven and bake for 18-22 minutes or until edges begin to turn golden brown and the middle is no longer wiggly, but be careful not to over bake. Cut into 1-inch squares. Store bars in an airtight container in the fridge for up to 5 days.