Good Monday morning!

I have a wonderful recipe for you all today.

I only know that because we have made these bars a gazillion times!

They are a refreshing summer treat.

A tiny bit sweet, a tiny bit coconut, and a delicious amount of fresh lemon.

I only know that because I just ate one for breakfast!

I was thinking of you all, of course, because I needed a photo!

I found this recipe on Pinterest years ago.

I just searched for it again so I could give credit where credit is due, but I could not find it.

Let’s get to the recipe so you can add these to your Monday to do list!

Zesty Lemon Coconut Bars

Base:
1 cup almonds (we use slivered)
1/2 cup pitted dates
1 1/2 tsp vanilla
2 TBSP coconut oil, melted

Run all ingredients in a food processor fitted with the “S” blade until the dough forms a ball. Press dough into an 8×8 pan. Set in the fridge to set.

Filling:
1/2 cup coconut butter
1/2 cup coconut oil
1/2 cup coconut cream from a can
1/4 cup pure maple syrup
fresh squeezed juice from one lemon
zest of two lemons (preferably organic)

Melt filling ingredients together in a sauce pan until smooth. Pour over the base. Set in fridge to let it set up. Store in fridge and serve once firm.

*coconut butter is in a glass jar and can be found near the coconut oil and other coconut products at the grocery store

*coconut cream comes from a can of coconut milk (full fat) that has been set in the fridge. You pour off the liquid and just use the thicker cream. (We keep the liquid in a jar for a smoothie later on.) Another tip is to turn the can upside down before you open it – trust me on that one! It is much easier to separate the liquid and cream that way.

Enjoy!