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Zesty Lemon & Coconut Protein Bar

Bright lemon flavor with a perfect shortbread crust, these no bake, lemon protein bars are the ultimate fun and delicious dessert bar!
Incorporating protein, from nuts, coconut and a good quality protein powder with a touch of vanilla and honey to sweeten the deal.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthier lemon protein bars, healthy lemon bars no bake, lemon coconut protein bars no bake, zesty lemon coconut protein bar
Servings 12

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup rolled oats
  • 1/2 cup desiccated coconut
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons coconut oil

Lemon Filling

  • 2 cups cashews, soaked 3+hours and drained
  • 1/2 cup full-fat canned coconut cream or milk
  • 1/4 cup protein or collagen powder
  • 1/4 cup honey or maple syrup
  • 2-3 lemons, juice and zest – depending on how lemon-y you prefer
  • 1 1/2 teaspoons vanilla extract

Instructions

Base Crust

  • Line a 7 x 5-inch loaf 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.
    Add almonds and oats to a food processor and process until broken down and crumbly. Add coconut, honey and coconut oil and continue to process until a dough like texture is achieved.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the crust into the lined pan forming an even layer. Place in the refrigerator while you make the lemon filling. 
     

Lemon Filling

  • Place all filling ingredients, cashews, coconut cream, protein powder, honey, lemon juice, zest and vanilla extract 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 and continue to blend until very smooth.
    Taste test and add more honey, lemon or vanilla if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon,then place back in the refrigerator until firm and set.
    When ready to serve, remove the bars from the pan using the parchment paper  handles and transfer to a cutting board.
    Use a sharp knife to cut into 12 bars or more smaller squares if preferred.
    Store up to 1 week in the fridge or up to 3 months in the freezer.
     
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