frozen coconut lemon bars
These frozen coconut lemon bars are bright, zesty, and just the right mix of chewy and crunchy thanks to the toasted sprouted buckwheat. They taste like a little citrusy treat straight from the freezer, but are made with simple ingredients like dates, tahini, coconut, and seeds. Perfect for busy mornings or after-school snacks, they’re easy to prep ahead and feel special without any extra effort.
Makes 6 large bars. *You can sprout buckwheat yourself, but if you can’t be bothered, look for it at your local organic store.
- 1 cup soft Medjool dates, pitted
- ½ cup sprouted buckwheat*
- ½ cup shredded coconut
- ⅓ cup tahini
- 2 tbsp coconut flour
- 1 tbsp hemp seeds or chia seeds
- Zest of 1 lemon
- ½ tsp vanilla extract
- Pinch of salt
- Optional, but nice:
- 1 tbsp pumpkin seeds
- 1–2 tsp lemon juice, only if the mixture feels too dry
- Extra shredded coconut for rolling/coating
Add the sprouted buckwheat to a dry pan and toast for a few minutes until it smells nutty and feels slightly crisp. Let cool.
Add the dates, tahini, coconut flour, lemon zest, vanilla, and salt to a food processor. Blend until you get a thick, sticky paste.
Add the shredded coconut, hemp/chia seeds, pumpkin seeds (optional), and toasted buckwheat. Pulse a few times only, so the buckwheat keeps some crunch.
The mixture should hold together when pressed between your fingers. If it feels too dry, add 1 tsp lemon juice at a time. Don’t overdo it, or the bars may become sticky once thawed.
Line a small tin or container with parchment paper. Press the mixture in very firmly using the back of a spoon or the bottom of a glass. Compacting matters here.
Freeze for at least 2 hours, then slice into small bars or squares.
Keep in the freezer and pack straight from frozen.
- Freezer-friendly and easy to prep ahead
- Made with dates, tahini, coconut, seeds, and sprouted buckwheat
- A more satisfying alternative to standard sweet snack bars
- Packs straight from frozen, which makes mornings easier
Store in an airtight glass container — they’ll be softer than from the freezer.
For best texture and flavour. Keep in the freezer and pack straight from frozen.
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