About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins
Serves
12

No Bake Lemon Coconut Bars (vegan, gluten-free)
It is not very often that I get this excited about one of my recipes! During hot summer months, the last thing I want to do is bake in a hot kitchen. As we currently have a heat wave, I developed a gluten-free dessert recipe that will keep you cool and can be whipped up in minutes. This gluten-free lemon coconut bar is delightfully zesty, refreshingly cold and tastes almost like coconut ice cream. A must try dessert for this summer!

Note: you can substitute certified GF oat flour for rolled oats

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published See Kristina S.'s 7 projects »
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  • Step 1

    BASE
    Place rolled oats into a food processor and process until a flour texture forms, or use oat flour

  • Step 2

    Add almond flour, cashew/almond butter, condensed milk and vanilla. Blend until everything comes together, scraping sides as needed

  • Step 3

    Press dough evenly onto the bottom of an 8x8-inch pan lined with parchment paper and place in the freezer while you prepare the cream layer

  • Step 4

    CREAM LAYER
    In a medium bowl mix everything together until blended. Pour over the base and sprinkle with shredded coconut. Freeze for a minimum of 3 hours

  • Step 5

    Cut into 12 bars and serve frozen, enjoy!

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