No Bake Coconut Lemon Bars
Serves: about 16 small bars
for the crust
  • 1⅓ cups macadamia nuts
  • 1⅓ cups dried coconut flakes, plus more for garnish
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons neutral coconut oil
  • zest from 1 lemon - preferably organic
  • 2 tablespoons freshly squeezed lemon juice
  • pinch sea salt
for the mousse
  • 1 13.5 oz can full fat coconut milk - refrigerated overnight
  • 1½ teaspoons arrowroot powder
  • 1¼ cups cashews - soaked for 2-4 hours
  • ⅓ cup plus 1 tablespoon freshly squeezed lemon juice
  • ¼ cup maple syrup or honey
  • ¼ teaspoon turmeric
  • pinch sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon neutral coconut oil
to make the crust
  1. Place macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and dried coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces.
  2. To the food processor, add the maple syrup/honey, coconut oil, lemon zest, lemon juice and salt, and pulse until mixture is well-combined and sticking together.
  3. Prepare an 8" x 8" baking dish and cover it with parchment paper - parchment paper should extend up the sides for lifting the bars out of the dish later. Spoon the crust into the dish and smooth it out into an even layer. Place in the freezer while making the mousse.
to make the lemon mousse
  1. Remove the can of coconut milk from the refrigerator and open it. The coconut fat should be accumulated at the top of the can. Scoop out the fat into a small saucepan. Measure 2 tablespoons of the remaining coconut water from the can and add it to the saucepan. Melt and bring to a simmer over medium low heat.
  2. Meanwhile, combine the arrowroot powder with 2 teaspoons of the remaining coconut water from the can in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside.
  3. Combine the cashews, lemon juice, maple syrup/honey, turmeric, salt and vanilla in an upright blender and blend until smooth. Add the thickened coconut fat and coconut oil and blend to incorporate.
to assemble and serve
  1. Take the crust out of the freezer and pour the lemon mousse over the top, distributing it evenly and smoothing out with a spoon if needed. Place the dish in refrigerator until set, preferably overnight. Remove the bar out of the baking dish, lifting it up by the extended parchment paper. Place on a cutting board and slice into 16 square bars or bars of any shape of choice. Sprinkle with coconut flakes and serve. Store refrigerated in an air-tight container.
1. Make sure to place the can of coconut milk in the refrigerator overnight so that the fat separates from the water. Also a reminder to place the macadamia nuts in the freezer 30 minutes prior to making the bars.
2. If you can get them, Meyer lemons work really well in this recipe.
Recipe by Golubka Kitchen at