Low FODMAP Lemon Coconut Bars

Total time2 hr 50 min

Prep time20 min

Cook time30 min

4.8

(15)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

9 servings

For the crust

1 cup cassava flour
¼ cup tapioca starch
¼ tsp fine sea salt
⅓ cup coconut oil, melted and slightly cooled
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!