Coconut Lemon Squares | Dunnebells

Trust me when I say that these raw coconut lemon squares make the perfect no-bake snack or treat!

I am beyond excited to introduce to you our guest blogger Kristen - My Sweet Mess founder and a gem of a human! She is a creator of many healthy-ish recipes all while sharing what matters most to her when it comes to family, mom life, home decor, travel and more. Kristen is a holistic nutrition student and a serious powerhouse. Today, I am honoured to showcase Kristen on the blog and share one of my favourite recipes with you, the Coconut Lemon Squares.

Turning it over to you Kristen..

Hi guys, I wanted to introduce myself – I’m Kristen Kaethler and you can find me over at My Sweet Mess creating and sharing healthy-ish recipes, renovating and styling my late 70s home, talking about mom life and all around sharing in My Sweet Mess, otherwise known as my life!

I’m so excited to be here as a guest to share with you one of my most popular recipes that also happens to be simple, quick, raw, vegan, gluten-free, refined sugar-free and oh so delicious.  It is a go-to recipe in our house; we often have it for breakfast with a smoothie or fresh pressed juice or simply snack on it throughout the day.

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These bars are sweet, tangy and creamy and work great to curb that sweet tooth.  I don’t know about you, but for us, having these sweet, healthy little bites around the house stop me from reaching for the not so healthy things I might be craving.  


COCONUT LEMON SQUARES

YIELD - 10 -12 squares

INGREDIENTS

  • 2 cups coconut flakes (shredded coconut or coconut ribbons are fine too)

  • 1 tbsp. toasted coconut ribbons for garnish (coconut used above works great too)

  • 1/3 cup coconut cream* (I use Real Thai brand)

  • 1 tbsp. coconut oil (room temperature)

  • 2 tbsp. maple syrup

  • 1 1/2 tsp chia seeds + 1/4 tsp. for garnish

  • 1/4 cup lemon juice (approx. 1 large lemon)

  • 1 tsp lemon zest + 1 tsp. for garnish

*Special Note: take your can of coconut cream and put it in the fridge for an hour before you begin if possible.  The heavy creamy part will sit on top, which you can scrape off for the recipe.

DIRECTIONS

  1. Line a loaf pan with parchment paper and set aside.

  2. Blend together coconut cream, coconut oil, maple syrup, lemon juice and lemon zest in a blender or food processor.

  3. Add coconut flakes and pulse until the coconut flakes break down.  The bigger the pieces of coconut, the flakier the bars will be.

  4. Add the chia seeds and stir in with a spoon.  You can pulse in the processor if you like, I just prefer to have the whole seeds in the bars.

  5. Scrape mixture into the loaf pan and pat down.  Sprinkle on the remaining coconut flakes, lemon zest and chia seeds for garnish.  Lightly pat down and put in the loaf pan in the freezer for an hour.

  6. Remove from freezer and let cool for 5 minutes.  Remove the bar from the pan and cut into squares.

  7. Bars can be kept in the fridge for two weeks or in the freezer for a month.

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Voila! You have a treat filled with healthy fats and amazing flavour.  

I hope you guys love these coconut lemon squares as much as I do.  If you make them, I’d love to see you post them on Instagram with the hashtag #MySweetMessRecipes.

If you guys are interested in seeing more, feel free to drop by My Sweet Mess, or follow @mysweetmess on Instagram.

Till the next recipe,

Kristen xo

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