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

Published: July 18, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Serves Serves 12 bars
No Bake Lemon Coconut Bars (vegan, gluten-free)
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Average Rating: 5 | Rated By: 12 users

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!

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Ingredients

  • FOR THE BASE
  • 3/4 cup certified gluten-free rolled oats
  • 1 cup almond flour
  • 1/3 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
  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup fresh lemon juice
  • Zest of 1 large lemon (1 Tbsp.)
  • 2 tsp. pure lemon extract
  • Note: you can substitute certified GF oat flour for rolled oats

    • Instructions

  • BASE
  • Place rolled oats into a food processor and process until a flour texture forms, or use oat flour
  • Add almond flour, cashew/almond butter, condensed milk and vanilla. Blend until everything comes together, scraping sides as needed
  • 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
  • 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
  • Cut into 12 bars and serve frozen, enjoy!


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