Here’s a vegan AND gluten-free dessert recipe that will keep you cool and can be whipped up in minutes. This gluten-free lemon coconut bar is delightfully zesty, refreshingly cold and tastes almost like coconut ice cream. A must try dessert for this summer!
FOR THE BASE
3/4 cup certified gluten-free rolled oats
1 cup almond flour
1/3 cup unsweetened cashew or almond butter
3 Tbsp. dairy-free sweetened condensed milk
1 tsp. pure vanilla extract
FOR THE CREAM LAYER
1 cup dairy-free sweetened condensed milk
1 cup unsweetened shredded coconut flakes plus some for topping
1/4 cup virgin coconut oil, melted
1/4 cup fresh lemon juice
Zest of 1 large lemon (1 Tbsp.)
2 tsp. pure lemon extract
Note: you can substitute certified GF oat flour for rolled
Place rolled oats into a food processor and process until a flour texture forms, or use oat flour.
Add almond flour, cashew/almond butter, condensed milk and vanilla. Blend until everything comes together, scraping sides as needed.
Press dough evenly onto the bottom of an 8×8-inch pan lined with parchment paper and place in the freezer while you prepare the cream layer.
In a medium bowl mix everything together until blended. Pour over the base and sprinkle with shredded coconut. Freeze for a minimum of 3 hours.
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