Last Update: September 28, 2022
On a sweltering afternoon, the last thing you want is an over-the-top dessert. These raw lemon poppy bars have just a hint of sweetness, countered by the tart lemon and crunchy poppy seeds.
Yield: 12 slices
Active Time: 15 minutes
Total Time: 3 hours and 30 minutes
3 cups shredded coconut
4 tablespoons lemon zest
2 tablespoons lemon juice
4 tablespoons coconut oil
4 tablespoons raw honey or maple syrup
4 tablespoons almond milk
1/2 teaspoon vanilla powder
1 teaspoon salt
2 cups cashews
5 tablespoons poppy seeds
1/2 cup coconut oil
1/4 cup coconut butter
Juice and zest of 1 lemon
1/3 cup creamy raw honey
Candied lemon, for garnish (optional)
Line an 8 x 8-inch brownie pan with parchment paper.
Place coconut, lemon zest and juice, coconut oil, honey, almond milk, vanilla powder, salt, and cashews in the bowl of a food processor and process until completely smooth. Stir in poppy seeds. Press mixture into prepared pan, pressing down evenly to pack tight. Place in freezer.
In a small bowl, whisk together coconut oil, butter, lemon juice, and raw honey. Remove pan from freezer and pour frosting on top. Cover with plastic wrap and place back in freezer for a minimum of 3 hours or until ready to serve.
When ready to serve, decorate with candied lemon slices and cut into slices.
Photo credit: Paul Delmont
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.