Raspberry and Lemon Coconut Bars

Raspberry and Lemon Coconut Bars are a coconut dream come true. No bake, creamy, luxurious, indulgent bars made only with a few ingredients. 

This is a quick and easy recipe to satisfy any sweet tooth, naturally vegan, low carb, gluten free and no need to switch the oven on.

About These Raspberry and Lemon Coconut Bars

These raspberry and lemon coconut bars are just so delicious! Apart from being absolute taste buds bombs, they are gluten- free, no refined sugar, vegan and so much healthier for you than any other shop-bought versions.

As with everything you have to eat them with moderation, although whenever I make them I find "moderation" very challenging.

The first time I made them I ate 4 of them.

Yes, I am not lying.  

Please don't be as greedy as me ! 

Ingredients to Make Raspberry and Lemon Coconut Bars

• Coconut Oil  - Raw virgin is the best - rich in antioxidants, low-glycemic, helps to improve metabolism and cholesterol levels and is a good source of vitamin E, vitamin K and minerals such as iron. 
• Desiccated Coconut - Or shredded coconut or you can use coconut flakes but blend them well  in a food processor
• Creamed Coconut - Creamed coconut is also knows as coconut butter
• Raspberries - Ripe and sweet raspberries work the best, but you could use strawberries too
• Lemon - You will need both the juice and zest. You can adjust the strength according to your preference eg. extra 1 tablespoon of lemon juice if required
• Maple Syrup - To add sweetness. You can use any other sweetener, I just love maple syrup the most

How To Make Raspberry and Lemon Coconut Bars

• Start with the base layer by mixing all ingredients in a food processor or a high speed blender until well combined.
• Press into a base of your square dish and refrigerate.
• For the top layer follow the same directions as above and spread the mixture evenly on the top of the base.
• Refrigerate until firm and serve

Storing Tips

These raspberry and lemon coconut bars are a breeze to freeze and perfectly portable too.

• To Store - Store leftover bars in an airtight container in the fridge for up to 1 week
• To Freeze - Individually wrap, place in a ziptop bag, then freeze for up to 2 months.

More Healthy Bar Recipes

• Simple Granola Bars
• Raw Nutty and Seedy Bars
• Homemade Granola Bars
• Chocolate Oat Bars
• Roasted Almonds and Caramel Bars
• Snickers Bars

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Recipe

Raspberry and Lemon Coconut Bars

Yield: 12

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Ingredients

Base Layer

• 2 cups desiccated unsweetened coconut 
• ¼ cup creamed coconut 
• 2 tablespoon raw virgin coconut oil
• 1 tablespoon maple syrup (or sweetener of your choice)
• ½ cup raspberries

Top Layer

• 2 cups desiccated unsweetened coconut 
• ¼ cup creamed coconut 
• 2 tablespoon raw virgin coconut oil
• 1 tablespoon maple syrup (or any other sweetener) .
• 2 tablespoon lemon juice and zest of 1 lemon

Instructions

1. Start with the base layer by mixing all ingredients in a food processor or a high speed blender until well combined.
2. Press into a base of your square dish and refrigerate.
3. For the top layer follow the same directions as above and spread the evenly on the top of the base.
4. Refrigerate until firm and serve