What a crazy year it has been. If you had asked me a year ago whether we would be experiencing a pandemic a year later, I would have answered, “No way!” I have parents who are in the high-risk group, so since March of this year, I have predominantly worked from home-office and have tried to keep direct social interactions at a minimum. I don’t know about you, but I have rarely taken any vacation days this year, given the current circumstances. On top of that, the weather in my hometown has been lackluster, even in the summertime.

Recently, I craved a feel-good dessert that reminds me of the vacations I used to have as a kid and magically puts a smile on my face when I eat it. Lemon-Coconut Bars check off both these boxes. I recognize that this is not your normal holiday season treat, but is anything really normal nowadays. Plus, life is short. Live a little! Give it a try and let me know what you think.

Ingredients

CRUST

• 1 cups traditional rolled oats
• 1/4 cup brown cane sugar
• 1/2 tsp salt
• 1/2 cup nut butter – I used homemade almond-coconut butter  

CREAM FILLING

• 1/2 cup coconut cream
• 1/2 cup nondairy yogurt – I used almond yogurt
• 1/4 cup maple syrup
• 1/4 cup corn starch
• 1 tbsp lemon zest from an organic lemon
• 1/4 cup lemon juice

Instructions

1. Preheat the oven to 190 ºC/ 375ºF. Line a muffin tray with paper liners (makes around 8-9 “bars”).
2. For the crust, add the oats to a food processor and pulse until oatmeal is formed.
3. Add the sugar and salt to the oatmeal and give the mixture a few pulses.
4. Add the nut butter and process to form a crumbly dough.
5. Add about 1 tbsp of dough to each paper liner and flatten the dough with clean fingers.
6. Bake for around 15 minutes. Remove the tray from the oven and set it aside to cool.
7. Reduce the oven temperature to 160ºC/ 325ºF.
8. Blend all the ingredients for the filling in a food processor. Be careful not to overdo it with the blending!
9. Pour the cream on top of the crusts, filling almost to the rim.
10. Tap gently on the counter to release any air bubbles.
11. Bake for approximately 18-20 minutes. The edges should be slightly browned, and the middle should be firm.
12. Cool for 30 minutes, then chill overnight in the fridge.
13. Serve straight from the fridge.
14. Enjoy!

Kitchen Soundtrack