Candida Diet Friendly Vegan Coconut Lime Bars

Total time3 hr

Prep time20 min

Cook time40 min

Candida Diet Friendly Vegan Coconut Lime Bars

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Ingredients

16 servings

For the crust

1 cup rolled oats
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½ cup unsweetened shredded coconut
¼ cup almond flour
3 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp fine salt
4 tbsp vegan butter, melted

For the filling

1 can (13.5 oz) full-fat coconut milk
½ cup fresh lime juice (from about 4–5 limes)
1 tbsp lime zest (from about 2 limes)
⅔ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
¼ tsp fine salt
2 tbsp vegan butter

For serving

2 tbsp powdered sugar, for dusting (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp lime zest, 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 food processor, combine the rolled oats, shredded coconut, almond flour, 3 tbsp organic cane sugar, and 1/4 tsp salt. Pulse 8–10 times until the oats are coarsely ground and the mixture resembles rough crumbs. Drizzle in the 4 tbsp melted vegan butter and pulse 4–5 more times until the mixture holds together when pressed between your fingers.

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