These did not turn out like I wanted.
But they are still good!
Read the recipe, exactly as I did it and then be sure to read the notes to see where you can make changes you feel are necessary for your taste.
If you are looking for a lil snack and to get those MCFAs in, these are real good.
But if you are looking for a treat, these need more sugar and moisture, for example, the cacao butter with it’s high melting temp, makes them harder then I would like.
MCFAs are amazing in general, click here for 20 benefits of coconut oil and medium chain fatty acids (which coconut oil is rich in). We are looking to add these to our diet so I am always looking for ways to get the coconut oil in without adding it to cooking all the time, which I think makes everything taste coconut oily. Icky, IMHO. So jamming it into some treats is what I’d rather do.
Give ’em a try and be sure to let me know what you think and how it goes!
Adrock’s Coconut Lemon Bars
1 cup coconut oil, melted
1 cup cacao butter, melted
juice of 2 lemons or 1 T organic lemon zest or 20 drops lemon essential oil
pinch sea salt
1 cup shredded coconut
3/4 cup coconut flour
1/4 cup agave or honey (or use stevia to taste)
Melt cacao butter & coconut oil on very low heat. Turn heat off just before everything is melted and let the rest melt off heat. Once it is all melted, add in sweetener of choice, lemon & sea salt. Whisk gently making sure to combine all ingredients.
In a 9X9 glass baking dish place the coconut flour and shredded coconut and mix with a fork.
Now add the melted mixture to the coconut mixture in the 9X9 dish. Mix everything together with a fork. Taste. Add more ingredients (i.e. lemon or sweetener) to your taste.
Place in freezer and allow to freezer for at least one hour.
Take out of freezer and make sure mixture is frozen solid.
Cut into 1″ squares and store in the refrigerator.
Mine turned out hard and not lemony enough, therefore I would do a less cacao butter to coconut oil ratio.
I would eliminate the coconut flour (husband said it made it a bit gritty) or just add less, I thought it would make a great binder.
A few days after I made these, we took a few out for a snack and one stayed in our warm car for about an hour. Ah! This was the moist bar I was looking for! Palm hits face. A more room temp bar is going to be more like a lemon bar you might eat at a cafe. Not exactly of course but just softer and easier to eat! I like them out of the fridge but this was a great lil find by accident!
With recipes like this, you are never going to know the perfect ratio of ingredients until you experiment. Especially with your own individual taste. More or less lemon? Only you know! You may like these a little hard or you may prefer them softer. Whatever your preference, be sure to let us know how they turn out!
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