No Bake Lemon Coconut Bars
The ultimate refreshment on a hot day! These No Bake Lemon Coconut Bars are not only easy to make but also deliciously satisfying. With creamy cashews and tangy lemon, they offer the perfect balance of flavors. Ideal for summer gatherings or a quick snack, you won't want to miss making these!
Equipment
- Frying Pan
- Food Processor
- Mixing Bowl
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 10-12 medjool dates, pitted
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 of a lemon Juice of about 1 tablespoon
- 1 zest of one lemon
- a pinch sea salt optional
Instructions
- In a food processor, mix cashews and almonds. Process until a fine grain-like consistency.
- Add in dates, coconut, vanilla, juice, and zest. Process until a dough forms. Scrape down the sides after a minute or so if necessary.
- Press into a pan lined with parchment paper firmly. I use a 6x8 inch Pyrex rectangular dish and it fits perfectly. If you only have an 8×8 or 9×9 pan, just don’t press fully to the edges on one side. You can use a bread pan too; they’ll be pretty thick. Just make sure you PRESS these hard into the pan.
- Chill for about 30 to 45 minutes and then cut into individual bars.
Notes
- If your dough seems a bit dry: Add a tsp more lemon juice or even water, one at a time. Then process again to see if it will come together.
- Medjool dates: Should be pretty moist. If they are really dry, you can soak them in warm water for 5 to 10 minutes before making these homemade energy bars. Just drain the water and pat them dry before adding them into the food processor.
- Storage: Store these bars in an airtight container at room temperature for about 3 to 4 days or in the refrigerator for up to 2 weeks. You can freeze these coconut lemon bars. They will be stored in the freezer for about 3 months.