It is a cozy and rainy Saturday morning in CT, and I am hard at work on wedding planning, health coaching follow-ups, and getting the house organized. Lucky for all of you, I am starting a new tradition called "Sweet Saturdays" twice a month on my blog. I met my friend Darci of Bake & Style when we were on the Today Show together back in November. Here we are with the wonderful Joy Bauer and the other finalists for the recipe contest (Darci is the blonde on the right in the beautiful bright blue!)
Darci will be visiting the Intersection Coaching blog every other Saturday to sweeten it up with some of her delicious dessert recipes. Feel free to add comments with any special requests as she works on recipe development!
Darci here! With spring just around the corner for us out here in Middle Tennessee, I thought what better than some fresh lemon bars! Even better? They have a no bake crust!
After being sick for two months and then coming down with shingles, I am now deciding to shift my diet. Normally I am a lover of all things chocolate, sugar and butter, but things have changed folks!
I met Ali when we were on The Today Show together, and she has been kind enough to let me create some Paleo desserts for you, and I am learning to love them too! I never knew something so healthy could taste so good! If you like lemon, you are sure to love these!
My site is changing and will be incorporating a lot more healthy recipes, so be on the lookout! I have had so many requests for healthier dessert options, so I cannot wait to share my new experiments with all of you. My goal is to take some of the most popular desserts and turn them into healthier options, so people following a Paleo, gluten-free, dairy-free, or no refined sugar diet can still indulge! They will definitely be worth your while!
Now to only get my family to eat healthier…..that will be another story for another day.
First, let’s get to these delicious Lemon Bars!
PALEO LEMON BARS WITH COCONUT CREAM
SERVES 9, PREP TIME: 45 MIN, COOK TIME: N/A
- 1.5 cups walnuts
- 6 dates, pitted
- 1/8 cup coconut oil, melted
- 1/4 tsp. salt
- If your dates aren’t soft, soak them for a little while in warm water, this will make them easier to chop and grind up.
- While those are soaking, chop walnuts in a food processor until finely ground, remove and set aside.
- Once dates are ready, place in food processor and finely chop.
- Add in ground walnuts and combine.
- Then add in coconut oil and salt. Mix until a sticky “dough” forms.
- Line a ½ quart baking dish with parchment or plastic wrap. (This makes for easy removal.)
- Press dough evenly into lined baking dish and place in refrigerator to set.
See how easy that was? Crust is done!
- 6 large eggs
- 1/2 cup honey
- 1 cup fresh squeezed lemon juice
- dash of sea salt
- 1/2 cup coconut oil
- Pinch of lemon zest (optional)
- In a sauce pan, whisk together eggs, honey, lemon juice, and salt over medium heat. Add in coconut oil and whisk until fully melted.
- Now whisk your heart out, literally, like whisk and don’t stop until a nice thick pudding like consistency forms. I want to say about 10 min or so. Just keep whisking until you have this consistency. It will firm up more once it cools, but you definitely want that pudding like consistency first.
- Once you have this, completely remove from heat and cool. If you need this part to move faster, place in freezer for a little while.
- Once cooled pour over the set crust and place in freezer. This is crucial because the lemon topping is more like a curd/pudding so you want to freeze it for a few hours before cutting slices.
- Once the lemon topping has set in the freezer, cut your slices and place in refrigerator.
- 1 can full-fat coconut milk (placed in the fridge the night before)
- 1 tsp. vanilla
- Pinch of lemon zest (optional)
- Place can of coconut milk in refrigerator over night so that the water can separate from the fat.
- Carefully remove can, open and set aside the coconut water. You can save that for another dessert or put it in your smoothies!
- Place your bowl or mixer in the freezer for a few minutes (this will help the whip cream set faster)
- Now whip the coconut cream for about 5 min or until you have soft peaks, add in vanilla and lemon zest. Now whip some more!
When you serve your lemon bars, you can top with a dollop of this cream or you can spread it onto your bars and keep them in the refrigerator until ready to serve! Enjoy!