These Triple Layer Paleo Lemon Bars with Coconut Whipped Cream are surprisingly easy to make and taste incredible – sweet and creamy with the perfect blend of textures and flavor. A great dessert for any occasion! Grain free, dairy free, and Paleo.
For the Crust
¼ cup organic coconut sugar
¼ cup creamy cashew butter
½ tsp pure vanilla extract
¼ cup + 2 tbsp coconut flour
½ tbsp fresh lemon juice
For the Filling
3-4 tbspraw honey (I used 3 and ½)
⅓ cup fresh squeezed lemon juice
2 tbsp tapioca flour
For the Coconut Whipped Cream
1 can coconut cream or the thick part of full fat coconut milk
1 tbsp pure maple syrup or raw honey
½ tsp pure vanilla extract
½ tsp fresh lemon juice*
Make the Crust First:
Preheat your oven to 350 degrees.
In one bowl, whisk the egg, coconut sugar, cashew butter, lemon juice and vanilla until smooth. Then stir in the coconut flour until a sticky cookie dough forms.
Grease the bottom of an 8 x 8 inch baking dish to prevent sticking, and spread the crust out evenly on the bottom of the dish. Bake in the preheated oven for 10 minutes until just set, then remove.
For the Filling:
While the crust bakes, whisk or blend together the eggs with the honey, lemon juice and tapioca until fully combined and it begins to foam. Pour this mixture over the baked crust, then bake another 20 minutes until the lemon layer is set and just beginning to turn light brown**
Remove from the oven and allow to cool completely before refrigerating to prevent the lemon layer from cracking.
For the Coconut Whipped Cream
To make the whipped cream layer, in a large bowl, beat the coconut cream (or thick part of separated canned coconut milk) until light and creamy, then beat in the maple syrup or honey, vanilla, and lemon juice (if using)
Refrigerate the whipped cream until ready to use. Once the lemon bars are totally cooked, spread the whipped cream evenly over the top of the bars, then cut into squares and serve, garnishing with a bit of grated lemon zest if you want. Store leftovers covered in the refrigerator for 3-4 days. Enjoy!
*Optional but recommended for extra flavor
**Watch around 15 minutes to make sure you don’t overbake
Just because you’re tired of all that holiday cooking and baking doesn’t mean you’re tired of sweet treats! And trying to back away from the sugary sweets doesn’t mean you have to go cold-turkey on dessert, either. The perfect answer to both dilemmas? Our No-Bake Chocolate Oat Bars!
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.
Yum! Delicious, easy, and no need to turn on the oven. Plus, if you want to make a whole bunch of bars ahead of time, you can totally freeze them, too! Just make sure you bring them back to room temperature before enjoying.
So when do you think you will enjoy them? Have you ever made anything similar? Are there any changes you’d make to this recipe, or any ways you can think of to make them even better? Tell us if you give these No-Bake Chocolate Oat Bars a try, and of course come back to let us know how they turn out for you!
And since the holidays are the perfect time for making fudge, I’m sharing a festive new fudge recipe today. This beautiful Marbled Red Velvet Fudge is sure to become a family favorite, just like grandma’s!
What You Need
3 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, chopped
3 Tbsp. red food coloring
2 pkg. (4 oz. each) BAKER’S White Chocolate, chopped
2 tsp. vegetable oil
3 cups sugar
3/4 cup butter, softened
2/3 cup evaporated milk
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
White nonpareils, optional
Grease a 9×9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234°F.
Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.
Old-Fashioned Christmas Caramels a sweet treat at Christmas time. These morsels are a sweet homemade candy that will add a delicious bite to your holiday cookie plate. They are made with dark and light corn syrup, sugar, butter, and sweetened condensed milk. They must be cooked on the stove top until soft ball stage level on a candy thermometer.
1cupdark corn syrup
1cuplight corn syrup
1cupsweetened condensed milk
1cupbuttersoftened or melted
Mix together the dark corn syrup, the light corn syrup, and sugar. Boil mixture lightly for 15 minutes. I love how when I stirred it this time the darker syrup made a heart shape!!
Add 1 cup of butter. The butter will mix in better if already softened or melted rather than straight from the fridge. Add sweetened condensed milk and stir. The mixture is cooked over low heat until the soft ball stage on the candy thermometer.
While waiting for the caramels to reach the soft ball stage on the thermometer, cut wax paper in five by five inch squares. Make a big stack of them.
Once the mixture has reached the soft ball stage pour the caramel mixture into a shortening greased cookie sheet. Set the caramels cookie sheet in a cool place to harden. Then once they are solidified, score the caramels into 1/2″ by 1 1/2″ rectangles. I use a large cookie sheet and make 10 cuts across the width and 15 across the length.
Pry caramel rectangles up with a butter knife and scoop them out. A butter knife or a spoon work well to do this step.
Plop the caramel onto the wax paper square. Fold in one side, then the other and twist both ends.
Completed! Makes about 150-176 caramels depending on how it is cut.
Store these Old-Fashioned Christmas Caramels in the refrigerator and enjoy right from the fridge or set out for awhile to soften them a bit. They are good either way. This recipe makes many caramels so there are plenty to share and plenty to last the whole season. These caramels are a fun addition to a holiday treat plate. Enjoy!