Lemon Cashew Coconut Bars

Sweet, slightly tart, lemony and coconutty… it’s time for Lemon Cashew Coconut Bars!

These no bake bars are bursting with the creamy richness of cashews and coconut and are packed full of energy boosting ingredients.

Coconut, cashews and lemon are a historically tried and tested trio that never lets us down! A match made in heaven and joining these three in the same recipe is always pretty much a guarantee of success.

Whatever the consistency, or however they are used,each of these three ingredients has always been a hit, but this recipe takes morishness to a whole new level!

I love the texture of this snack/dessert/breakfast because the bottom half is chewy and tiny bit salty and the top half is light, creamy and sweet.

This recipe is great for a party or family gatherings too. We all love “bar” style desserts for hosting in general, just prep and slice in advance for the easiest serving! Whatever occasion you make them for, I promise you they will get gobbled up.

This recipe is the perfect treat if you love coconut like I do too.  I’m obsessed with coconuts, they are my favorite ingredient in desserts and healthy snacks.

The world is going coconuts. Following the popularity of coconut water, a broad spectrum of foods derived from the humble coconut is available. It now comes in a variety of forms from water to milk, cream, sugar, butter, oil, flour and shredded allowing for a variety of creative ways to add coconut to a healthy diet.

Coconut contains a unique type of medium chain saturated fat called lauric acid that research shows raises HDL or"good" cholesterol levels, which lowers overall heart disease risk.

As a plant food, coconuts also contain disease-fighting phytochemicals or antioxidants. Research suggests that coconut products helps boost metabolism which is helpful if excess body fat needs to be lost.

Just one scoop of coconut oil delivers a wide-range of healing properties. Produced in its most natural state, coconut oil will benefit you, your children and your pets. I put some into my dogs dinner regularly.

Whether you have chronic fatigue, weight problems,digestive or skin issues, or just want to give your body a good cleanse and boost your energy, coconut in any of its forms is so good for you.

That's why these healthy bars are so perfect. They are the easiest assembly job of a recipe you can imagine. It’s a measure out of the ingredients, throw everything into the food processor, press into a baking tin, chill and cut type of affair. Completely no-bake and low-effort.

They just need time to set in the fridge. This recipe yields a dozen healthy low-carb and without-added-sugars protein bars for the week ahead!

They are stored in the refrigerator (can’t let the cashew layer melt!) so they are extra refreshing. They pack easily and are great for hikes, work snacks or an after-work-pre-dinner-snack.

You cannot go wrong with this recipe. 

Course Breakfast, Dessert, Snack

Keyword cashew coconut bars no bake, clean eating dessert or snack, healthy coconut cashew bars, lemon cashew coconut bars

Servings 8

Ingredients

Base Crust

• 1 cup oats, instant or quick
• 3/4 cup dates, soaked 30 minutes and drained
• 1/4 cup desiccated coconut +extra for sprinkling
• 1 tablespoon coconut oil, melted
• dash of salt

Cashew Lemon Layer

• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup honey or maple syrup
• 2-3 lemons, juice and zest (depending on how lemon-ey you like it)
• 1 teaspoon vanilla extract

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place oats into a food processer and process until broken down and crumbly. Add dates, coconut, coconut oil and salt and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your bar base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Cashew Lemon Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Pour cashew layer over oat crust and spread out evenly with a spatula or back of a spoon. Sprinkle with extra shredded coconut.

  Place in freezer for 1 hour then slice into 8-12 bars or squares.

  Store in refrigerator for up to a week or freezer for up to 3 months.

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites