Low FODMAP Vegan Coconut Lime Bars
About FigFig 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
16 servings
For the crust
- 1 cup rolled oats
Ingredient noteRolled oats only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- ½ cup unsweetened shredded coconut
- ¼ cup almond flour
Ingredient noteAlmond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 3 tbsp organic cane sugar
- 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
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tbsp vegan butter
For serving
- 2 tbsp powdered sugar, for dusting (optional)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!