Coconut Lemon Bars

Bar Base

3/4 c almonds*

1/4 c sunflower seeds

1/2 c dates

1/2 c prunes

2 TBSP coconut butter**

Blend/food process nuts, seeds, and dates until they form a sticky crumble. Press the mixture into a small pan, or make mini bites by pressing the mix into mini-muffin tins or silicone molds. You can also form the bars into the shape of your choice on parchment or wax paper (Valentine hearts?!).


Coconut Topping

1/2 c coconut butter**

2 TBSP maple syrup (or liquid sweetener of your choice)

Juice & Zest of one organic lemon (about 2 TBSP juice & 1 TBSP zest)

Water as needed by the tsp

Blend all ingredients into a thick, frosting like consistency. If your mixture is too thick, add water by the teaspoon-full until desired consistency is achieved. Spread over bar base and freeze or refrigerate bars until coconut topping is firm/solid. Cut into bite sized pieces. (Mine made 20 one inch by one square bites.)

One response

  1. Pingback: Coconut Lemon Bars | Veggie V's Vegan Adventure

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