I decided to splurge and make these Blueberry Lemon Coconut Bars in the test kitchen. I needed more dessert recipes for the site. What I love about this recipe is that the bars are perfect for breakfast too.
Honestly, the raw batter was so delicious and of course, without any eggs I could try it. However, after I cooked them, they were pretty dry but still delish and very satisfying. Still, I wanted them to taste better for you.
So, never fear – I adjusted the recipe from my first try and now they are even more delicious. It does have a little oil (1/4 cup vegetable) which isn’t too much for the whole batch but you may substitute with applesauce if you'd like an oil-free version.
Keep in mind that coconut does have some saturated fat and that may be something you want to stay away from. Try substituting with banana or applesauce.
The lemon really makes it and the addition of fresh or frozen blueberries ups the plant power. You can add a bit more lemon zest if you really want that tart flavor but be sure your lemons are fresh and wash them thoroughly.
If you're not sure how to correctly zest a lemon, check out this video. If you zest too much in one spot it can ruin the dish with the bitter white pith under the fresh lemon skin.
Is it a dessert or breakfast?! Ponder this over a few more recipes:
These blueberry lemon bars will quickly become a family favorite. Perfect for breakfast, picnics, on-the-go or even for dessert. They are easy to make and a fun way to get the family involved in healthy cooking.
This recipe is also a great idea for potluck, new neighbors or anytime you need to bring something for an event. It’s a great way to introduce friends to plant-based recipes.
The batch makes 16 bars and the nutrition label is for one bar.
I'd love to hear your feedback in the comments below for this Blueberry Lemon Coconut Bars! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking