bars - NO-BAKE, RAW COCONUT LEMON BARS | VEGAN AND GLUTEN-FREE

By tinathorn

Ingredients

• INGREDIENTS FOR BASE :
• 1/3 cup almond flour
• 1/2 cup certified gluten-free oats
• 1/2 cup raw buckwheat groats
• 3/4 cup dates, pitted
• 3/4 cup unsweetened coconut flakes + extra for topping
• 2 tablespoon light agave nectar
• fresh lemon zest of 1 lemon + extra for topping
• pinch himalayan pink salt (optional)
• INGREDIENTS FOR TOP LAYER :
• 1/4 cup coconut oil
• 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available)
• 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan)
• juice of 1/2 lemon
• You will need a food processor, any dish that will hold an approximately 6×6″ base (does not have to be oven proof), pan to heat oil, unbleached parchment paper

Details

Servings 1
Adapted from pureella.com

Preparation

Step 1

To make the base : 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. Line a dish 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. 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). Set aside.

To make the top layer : On the stovetop, heat the coconut oil with honey or other sweetener on low until just melted, not boiling. Remove from heat completely and make sure the temperature is lukewarm not hot before you add the fresh lemon juice. 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. For a quicker serving, place the pan in the freezer for about 15 minutes to set faster, then cut into squares and serve.