Recipes
LEMON COCONUT BARS
Heavenly and completely sugar-free
After a December with lovely Christmas dinners and Christmas treats,
it can be difficult to adjust your mind (and body) back to a healthier diet.
But, perhaps you do not have to let all the sweet things go completely.
This heavenly recipe for lemon coconut bars is made without refined sugar
and satisfies any sweet tooth without giving you a bad conscience.
They are sweetened with maple and date syrup.
We love the wonderful and refreshing combination of the sour and the sweet.
These bare are easy and quick to make and taste best fresh out of the oven.
Serve it with a hot cup of tea or hot chocolate.
SERVED ON MOZY
LEMON COCONUT BARS
Quantity 12-14 pieces
Ingredients
80 g coconutoil
50 ml maple syrup or date syrup
200 g coconutflakes
100 g almonds,ground
1 pinch of salt
2 organic eggwhites
1 pinch of vanilla, ground
Filling
3 organic eggs
2 organic egg yolks
120 ml maple syrup
120 ml freshly squeezed lemon juice
Zest of 1 organic lemon
50 g almonds, ground
Preparation
- Turn the oven to 170 degrees.
- Melt the coconut oil for the base and mix well with the remaining ingredients in a bowl.
- Line a baking pan (about 20x30cm) with baking paper and distribute the mixture in it. Press firmly and evenly with your hands.
- Pre-bake in a preheated oven for approx. 15 minutes.
- Meanwhile, for the filling, mix the eggs with the egg yolks and maple syrup until frothy.
- Stir in lemon juice, lemon zest and ground almonds. Spread the lemon mixture on the coconut base and bake for another 15 minutes.
- Take out of the oven. Let cool and carefully cut into pieces with a wet knife.