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Creamy Dairy-Free Lemon Coconut Cream Bars

dairy-free lemon coconut cream bars - featured image
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These dairy-free lemon coconut cream bars combine a tangy lemon flavor with smooth coconut cream for a refreshing, creamy dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 3 tablespoons maple syrup or agave nectar
  • 1/4 teaspoon sea salt
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled overnight (solid cream part only)
  • 1/2 cup coconut cream
  • 1/3 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch or arrowroot powder

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, combine almond flour, shredded coconut, and sea salt.
  3. Add melted coconut oil and maple syrup to the dry mixture. Stir until evenly moistened and mixture sticks when pressed.
  4. Press mixture firmly and evenly into the bottom of the prepared pan. Smooth the crust.
  5. Bake crust for 12-15 minutes until edges are golden brown. Remove and cool completely.
  6. Scoop solid cream from chilled coconut milk into a mixing bowl. Add coconut cream, lemon juice, lemon zest, powdered sugar, vanilla extract, and cornstarch.
  7. Whip mixture with an electric mixer on medium-high speed for 3-5 minutes until smooth and thickened with soft peaks.
  8. Pour lemon coconut cream filling over cooled crust and spread evenly. Tap pan to remove air bubbles.
  9. Refrigerate bars for at least 4 hours or overnight to set.
  10. Lift bars out using parchment overhang and cut into 12 equal squares. For clean cuts, dip knife in hot water and dry between slices.

Notes

Chill coconut milk overnight to separate cream for best texture. Use fresh lemon juice for bright flavor. Press crust firmly to prevent crumbling. Refrigerate bars overnight for best set and flavor. For nut-free option, substitute almond flour with oat or gluten-free flour. Use refined coconut oil for milder coconut taste. Dip knife in hot water for cleaner cuts.

Nutrition

Keywords: dairy-free, lemon bars, coconut cream, vegan dessert, gluten-free, easy dessert, lemon coconut bars

Find it online: https://bitematrix.com/creamy-dairy-free-lemon-coconut-cream-bars-recipe-easy-and-delicious/