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No Bake, Vegan, Gluten-free Coconut - Lemon Energy Bar

plant-based, gluten-free, low-sugar coconut lemon bar
No matter what season we're in, I always love to have a refreshing recipe around to keep up with that energy boost throughout a busy day. Even better if it's made out of natural ingredients and contains natural sweetener only. 

Nutritional facts / bar

Calories: 106

Carbs: 6.1g

Sugar: 1.3g

Protein: 2.9g

Fat: 8.6g

Makes 9 energy bars

INGREDIENTS FOR BASE :
  • 40g almond flour
  • 40g gluten-free oats
  • 20g applesauce
  • 50g unsweetened coconut flakes + extra for topping
  • 1 tablespoon carob syrup
  • fresh lemon zest of 1 lemon + extra for topping
  • pinch Himalayan pink salt (optional)
INGREDIENTS FOR TOP LAYER :
  • 50g coconut oil
  • ¼ canned reduced fat coconut milk
  • 20g stevia
  • juice of 1/2 lemon

BASE:

  1. In a food processor, grind all ingredients until well blended. Be sure to turn the food processor off and scrape down the ingredients from top to mix them all in.
  2. Line a small tray with parchment paper; leave tops of paper sticking out so it’s easy to remove the finished dessert from the dish once it’s done.
  3. Press the ‘dough’ into the bottom of the dish, be sure to pack the bottom tight and press down evenly. (Be sure the sides are nice and firmly packed).
  4. Put it in the fridge.

 

LEMON LAYER: 

  1. On the stove, heat the coconut oil with stevia on low until just melted, not boiling.
  2. Remove from heat completely and make sure the temperature is lukewarm not hot before you add the fresh lemon juice and coconut milk.
  3. Whisk those ingredients together to incorporate well. Pour over the base and place in the refrigerator for at least 1 hour to chill or overnight.
  4. For a quicker serving, place the tray in the freezer for about 15 minutes to set faster, then cut into squares and serve. 

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