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- 1 cup almond flour - 1/2 cup unsweetened shredded coconut - 1/4 cup coconut oil, melted - 1/4 cup pure maple syrup - 1/4 teaspoon salt - Zest of 2 lemons (about 2 tablespoons) - 1/4 cup fresh lemon juice - 1 tablespoon cornstarch - 1/2 teaspoon baking powder You can make this recipe gluten-free by using almond flour, which is naturally free of gluten. If you want extra crunch, try adding crushed nuts or seeds. Instead of maple syrup, you can use agave syrup for a different flavor. Each ingredient plays a key role. Almond flour forms the base and gives a nutty taste. Shredded coconut adds texture and sweetness. Coconut oil helps bind everything and adds a rich flavor. Maple syrup sweetens the bars and keeps them moist. Lemon zest and juice provide that zesty kick, making these bars refreshing. Cornstarch and baking powder help the filling set nicely. This recipe is simple, yet the flavors come together beautifully. You will love how easy it is to prepare these tasty treats! {{ingredient_image_2}} Preheating the Oven First, set your oven to 350°F (175°C). This helps the crust bake evenly. Mixing Ingredients for the Crust In a medium bowl, add 1 cup of almond flour, 1/2 cup of unsweetened shredded coconut, 1/4 cup of melted coconut oil, 1/4 cup of pure maple syrup, and 1/4 teaspoon of salt. Mix these ingredients well until they form a moist and crumbly dough. Baking Instructions for the Crust Next, press the dough firmly into the bottom of an 8x8 inch baking pan lined with parchment paper. Make sure it’s even. Bake it in the oven for 10-12 minutes. It should turn a light golden color when ready. Mixing Filling Ingredients While the crust is baking, whisk together the zest from two lemons, 1/4 cup of fresh lemon juice, 1 tablespoon of cornstarch, 1/2 teaspoon of baking powder, and the remaining maple syrup in a separate bowl. Stir until the mixture is smooth. Pouring Filling Over Crust Once the crust is ready, take it out of the oven. Carefully pour the lemon mixture over the hot crust. Use a spatula to spread it evenly. Setting the Filling Return the pan to the oven. Bake for another 15-20 minutes. The filling should be set but have a slight jiggle in the center when done. Cooling Instructions After baking, let the pan cool at room temperature. For the best texture, refrigerate it for at least 2 hours. This makes it easier to slice. Once chilled, lift the bars out using the parchment paper and cut them into squares or rectangles. - Overmixing the Filling: Once you mix the filling, stop stirring as soon as it's smooth. Overmixing can make it too thin. You want a thick and creamy texture. - Not Baking Long Enough: Make sure to bake the bars long enough. The filling should set with a slight jiggle in the center. If it looks too soft, give it a few more minutes. - Presentation Ideas: To make your bars shine, lightly dust them with shredded coconut. Arrange them on a pretty plate. A slice of lemon or mint leaves adds color and charm. - Pairing Ideas: These bars pair well with a cup of tea or coffee. The tart lemon flavor balances nicely with warm drinks. Serve them at brunch or as a sweet treat any time of day. - Best Types of Lemons to Use: Use fresh, juicy lemons for the best flavor. Meyer lemons have a sweeter taste, while regular lemons offer a bright, tangy punch. - Choosing the Right Coconut: Look for unsweetened shredded coconut. It keeps the bars from being too sweet. The texture adds a nice chewiness that complements the filling. Pro Tips Chill for Better Texture: Allow the bars to cool completely and refrigerate for at least 2 hours before slicing. This helps the filling firm up, making it easier to cut clean squares. Use Fresh Ingredients: For the best flavor, use fresh lemons for both zest and juice. The zest adds a fragrant aroma, while fresh juice gives a bright, zesty flavor. Customize the Sweetness: Adjust the amount of maple syrup to your taste preference. You can add more if you like it sweeter or reduce it for a less sweet bar. Presentation Matters: Lightly dust the top of the bars with shredded coconut and garnish with lemon slices or mint leaves for an appealing presentation that enhances the visual appeal. {{image_4}} You can easily switch up the flavors in vegan lemon coconut bars. Adding other citrus zests can brighten the taste. Try lime or orange zest for a fun twist. Just replace or mix it with the lemon zest. Incorporating nuts or seeds can also enhance the flavor. Chopped walnuts or almonds add a nice crunch. You can mix them into the crust or sprinkle them on top. If you want a creamier bar, adding coconut cream is a great option. It makes the filling rich and smooth. Just mix in a little coconut cream with the lemon filling. You can also add a crunchy topping to the bars. Toasted coconut flakes or crushed nuts work well. Just sprinkle them on before the bars finish baking. Lowering the sugar content is simple. You can reduce the maple syrup and still enjoy sweet bars. Start by cutting it down to two tablespoons and taste as you go. For an oil-free version, replace coconut oil with unsweetened applesauce. This change keeps the bars moist and flavorful without added fat. Just use the same amount of applesauce as coconut oil. Store your Vegan Lemon Coconut Bars at room temperature for a short time. If you want them fresh longer, keep them in the fridge. This helps them stay firm and tasty. Just place them in an airtight container to keep them from drying out. If you want to freeze them, wrap each bar in plastic wrap. Then, put them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, let them thaw in the fridge overnight. Enjoy your Vegan Lemon Coconut Bars within a week if stored in the fridge. They taste best when fresh. If you notice any changes in color or smell, it’s time to toss them. Signs of spoilage include a dry texture or off taste. Always trust your senses; they guide you well! Yes, you can make these bars gluten-free. I recommend using gluten-free almond flour as your base. Almond flour adds a nice texture and flavor. You can also use gluten-free oat flour if you prefer. Just make sure to check that your ingredients are certified gluten-free. This way, you can enjoy the bars without worrying about gluten. To tell if the bars are done, look for a few signs. The top should look set and slightly firm. The filling should have a slight jiggle in the center. You can also insert a toothpick into the filling. If it comes out clean or with a few crumbs, they are ready. Keep an eye on them to avoid over-baking, as this can make them tough. Yes, you can use different sweeteners if you want. Here are some options: - Agave syrup: It is a great liquid sweetener. It is sweeter than maple syrup, so use less. - Date syrup: This gives a rich flavor. It has a thicker texture, so you may need to adjust other liquids. Each sweetener has a different taste and sweetness level. Choose what you like best for your bars! In this post, we covered how to make delicious lemon coconut bars. I shared the ingredient list, including substitutions and measurements. Then, I walked you through each step from preparing the crust to baking the filling. I also provided tips for avoiding common mistakes and suggested serving ideas. Lastly, variations can enhance flavor and texture, while storage tips help maintain freshness. Try this recipe. It's easy and tasty! Enjoy every bite of your homemade treat.

Zesty Vegan Lemon Coconut Bars

Delicious and refreshing lemon coconut bars that are vegan and perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Vegan
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt
  • 2 lemons zest (about 2 tablespoons)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, making sure there's some overhang on the sides for easy removal later.
  • In a medium-sized mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, maple syrup, and salt. Stir the mixture until it forms a crumbly, moist dough.
  • Transfer the dough into the prepared baking pan, pressing it firmly and evenly into the bottom to create a solid crust. Place in the preheated oven and bake for 10-12 minutes, or until it turns a light golden color.
  • While the crust is baking, prepare the lemon filling. In a separate mixing bowl, whisk together the lemon zest, fresh lemon juice, cornstarch, baking powder, and the remaining maple syrup. Stir until the mixture is smooth and well combined.
  • Once the crust has baked, carefully remove it from the oven and pour the lemon mixture over the hot crust, spreading it evenly with a spatula for an even layer.
  • Put the pan back into the oven and bake for an additional 15-20 minutes, or until the filling is set and has a slight jiggle in the center.
  • Once baked, take the pan out of the oven and let it cool completely at room temperature in the pan. For best results, refrigerate for at least 2 hours to let it firm up, which will make slicing easier.
  • After chilling, use the parchment paper to lift the bars out of the pan. Cut into squares or rectangles as desired.

Notes

Lightly dust the top of the bars with shredded coconut and garnish with a slice of lemon or fresh mint leaves.
Keyword bars, coconut, dessert, lemon, vegan