Two things I’m confident I’ll never tire of: gingham and lemons. Combine the two together? I can’t even handle the cuteness. So when my blogger friend, The Broke Brooke, shared this top a few weeks ago, my heart skipped a beat. I showed it to my mom and she very sweetly gifted it to me for Easter. I absolutely love it! Todd isn’t so sure about it and said I kinda look like a pilgrim (😂🤷🏼♀️), but it’s really one of those pieces you wear for your girlfriends anyway. Kinda like rompers. 🙂 Except for this one that I wore last weekend on our anniversary trip. He actually loved that one!
Cute tops and rompers aside, the real head-turner here are these NO BAKE LEMON BARS! They’re super easy to make and they are also:
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
- Refined Sugar Free
They’re tart and refreshing with the perfect balance of sweetness. I plan on making these all spring/summer long and I think you should too!
This is my second recipe using Go Raw Protein Bars for the crust (see my No Bake Pumpkin Pie Bars here!). These Zesty Lemon Protein Bars are made with organic sprouted watermelon seeds and only a few simple, clean ingredients. One of the main reasons I love these bars so much is because they are completely NUT FREE and they’re made in a dedicated nut free facility. There are very few protein bars available that are nut free and as someone with a severe peanut allergy, it’s so nice to be able to eat these and not have to worry about having a reaction due to cross contamination. They’re perfect when I need an on-the-go breakfast or snack + they make the most amazing and quick crust for these bars.
They are best served cold and I topped them with a little fresh lemon zest and lemon slices on the platter for a fun presentation.
If you give them a try I’d love to hear what you think! Tag me on Instagram and use the hashtag #HSHeats 💗
- 4-5 Go Raw Zesty Lemon Protein Bars (depending on size of your pan)
- 2 tbsp coconut oil, melted
- 1 cup coconut butter, melted
- 3 tbsp pure maple syrup
- ¼ cup coconut oil, melted
- ¼ cup fresh lemon juice
- Pulse Go Raw Protein Bars in food processor until crumbly. Add 2 tbsp melted coconut oil and pulse a few more times.
- Spoon mixture into small square dish lined with parchment paper and press down to form the crust. Set aside.
- If your coconut butter is solid at room temperature, gently melt by placing the jar into a bowl of hot water until it is easily stirred. Once it is creamy, measure out 1 cup.
- In a high-powered blender (I used my Vitamix) blend melted coconut oil, melted coconut butter, maple syrup and lemon juice until smooth.
- Pour filling on top of prepared crust and refrigerate until firm (at least 3 hours or overnight).
- Once firm, slice into squares. Store in fridge for up to a week.
Thank you to goraw.com for kindly sponsoring this post. All opinions are 100% honest & completely my own.
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