Low Sodium Lemon Coconut Bars

Total time2 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

9 servings

For the crust

1 cup cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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¼ cup tapioca starch
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup coconut oil, melted and slightly cooled
3 tbsp honey
¼ cup unsweetened shredded coconut

For the lemon layer

½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
⅓ cup honey
1 can (13.5 oz) full-fat coconut milk
2 ½ tsp unflavored powdered gelatin
3 tbsp cold water
2 tbsp arrowroot starch

For serving

1 tsp lemon zest, for garnish (optional)
2 tbsp unsweetened shredded coconut, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a medium bowl, whisk together the cassava flour, tapioca starch, fine sea salt, and shredded coconut for the crust. Add the melted coconut oil and 3 tbsp honey, then stir until the mixture comes together into a crumbly, press-able dough — it should hold its shape when squeezed between your fingers.

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