• 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 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.  

Lemon Protein Base

• 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 rolled oats and almonds into a food processer and process until broken down and crumbly. Add dates, protein powder, almond butter, coconut, lemon zest, juice and vanilla extract and pulse a few times until mixture well combined.

  Be careful not to overprocess as its nice to have texture variance and different sized “bits” in yourbase crust.

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

Creamy Lemon Top Layer

• Place all filling ingredients, cashews, hardened coconut cream, coconut oil, honey, lemon zest and juice 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 add more honey or lemon 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.

  Chill in the fridge for 1–2 hours, or until firm enough to slice into 8-10 bars or more smaller squares.

  Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.