This post may contain affiliate links, please see our privacy
policy for details
It is not very often that I get this excited about one of my recipes! This gluten-free Lemon Coconut Bar is delightfully zesty, refreshingly cold and tastes almost like lemon-coconut ice cream.
If you don’t feel like baking, please try this dessert recipe. You will be pleasantly surprised.
Since this lemon coconut bar is healthy-ish, you don’t have to feel guilty when you have it as a snack. The healthy ingredients that make up this bar are oats, coconut, fresh lemon juice and nuts.
So if you’re looking for something sweet and healthy-ish this summer, you are in luck! Or, you may like the Gluten-Free Strawberry Icebox Cake?
chilled summer gluten-free dessert
These no bake lemon coconut bars are the perfect summer dessert! The oat and nut crust is topped with a lemon coconut creamy layer, and the dessert is frozen.
Plus, this easy recipe is by far the most popular no bake vegan dessert this summer because chilled desserts are always a huge hit during hot summer months.
no dairy and no eggs in this no bake dessert
Another reason these lemon coconut bars are loved because they have no dairy or eggs. The two allergens that many people are sensitive to.
Plus, they’re gluten-free and so easy to make…you’ll definitely want to make them again and again.
What is the best serving size?
Once the bars firm up, the only decision you need to make is the size of the bars. I have two recommendations.
One cut them into eight to twelve bars for an after-dinner dessert or a snack. Or, cut them into sixteen small squares and serve them at summer barbeques as refreshing small chilled dessert.
However, you can cut them into any shape you like. For example, I often cut this dessert into triangles and serve it with a dollop of whipped cream as a taster after dinner.
How long will they keep?
These lemon coconut bars keep well because they are frozen in an airtight container. They will keep for up to six weeks when frozen.
My preference is to bring them to room temperature for 10 minutes before serving.
Love lemon desserts?
I have to say that I absolutely love these lemon coconut bars! With the added coconut, the lemon bar became very tasty.
The lemon and coconut go hand in hand exceptionally well, giving these gluten-free bars a flavour that shouts summer!
To make these bars, you will need only 9 ingredients:
I promise you this gluten-free, vegan dessert will surely be a hit with everyone this summer! It’s plant-based, oozing with fresh lemon flavour, pretty, and you need only nine ingredients.
The best part, this no bake summer dessert recipe is super easy to make, and you don’t even have to turn the oven or stove on.
And since this is a frozen dessert, it is exceptionally refreshing.
Place rolled oats into a food processor and process until a flour texture forms, or use oat flour
3.
To the food processor, add almond flour, nut butter, 3 tablespoons of condensed milk, vanilla and a pinch of sea salt. Blend until everything comes together, scraping sides as needed
4.
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
5.
THE LEMON COCONUT CREAM LAYER
6.
In a medium bowl whisk everything until blended. Pour over the base and sprinkle with extra shredded coconut. Freeze for a minimum of 3 hours
7.
Cut into 12 bars and serve frozen, enjoy!
8.
Note; I like to bring the bars to room temperature for 10 minutes before serving
Leave a Comment
Kristina
Teresa, cashew flour should work and stir a few drops of water with lemon juice, then add it to standard sweet condensed milk
Teresa Gonzalez
Hi, I'm trying to make a gluten-free egg-free dessert for my family this Easter, and they also have a sensitivity to all things almond. Could I use cashew flour instead of almond flour? Also if I used standard sweetened condensed milk will it curdle when mixed with the lemon juice? Thank you!
Kristina
8 x 8-inch square baking pan Carol
Carol
Hi, I am anxious to try this recipe, but what size pan are you using?
Kristina
Mary, the oats are an important ingredient in this recipe, so my answer would be no, otherwise the crust will crumble
Leave a Reply