Macadamia & Coconut Lemon Bars (Vegan & Gluten Free)
Any recipe I create is free of most allergens, especially gluten, wheat, yeast, dairy, soy, eggs and genetically modified organisms (GMOs)! I'm also a huge advocate on reducing sugar consumption in general, so these bars are very low sugar. I used organic coconut sap to sweeten them just a tad.
Coconut sap is naturally low on the glycemic index (35), and also contains 17 amino acids, minerals, B vitamins and vitamin C. If you're going to use a sweetener, coconut sap is a less refined option than agave syrup, which is hyped up by marketing companies to be a "healthy" sugar alternative, but is actually very high in fructose (as opposed to sucrose), and is therefore similar to high fructose corn syrup.
- 1 cup raw organic macadamia nuts (soak overnight in water in glass container)
- 1 cup organic shredded coconut
- 1 lemon
- 2 Tbsp. raw organic coconut sap (26 grams)
- 4 ounces raw organic coconut butter
- 2 Tbsp. organic extra virgin coconut oil
- Organic vanilla extract
- Pinch of pink Himalayan sea salt
Pulse macadamias and coconut shreds in food processor until it reaches a granola-like texture.
In a mixing bowl, combine slightly warmed coconut butter, the juice of one lemon, coconut sap, coconut oil, vanilla extract and salt and then add the macadamia mixture.
Hand mix, then spread and press into a medium glass pan.
Refrigerate to harden, then cut into squares. Enjoy!
Ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.