Lemon Coconut Bark (raw, vegan, GF)
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I find the taste of lemon to be so refreshing. I had a girlfriend one time eat an entire lemon without even curling the edge of her lip! In 8th grade and my girlfriend was at my house visiting, my dad approached her with a lemon in hand and made a bet with her. He said that he would give her $5 if she would eat a whole lemon and not make a face.
It’s amazing what teenagers will do for $5. haha She peeled the lemon and wedge by wedge, downed the whole thing, didn’t make a face, held out her hand and happily pocketed that $5 that my dad handed over in complete awe. To this day we still chuckle over that. Now, I am a lemon lover, no doubt about that, but I don’t think I could eat it whole, let alone not suck my face inside out. But these little bite-size morsels offer a cool refreshing hint of lemon.
Nutritional value per treat (1 Tbsp)
Calories – 121 / Fat – 14 g / Carbs 0.4 g / Protein 0.1 g
Ingredients: yields 8 (1 Tbsp bark chips)
- 1/2 cup raw cold-pressed coconut oil, softened
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia
- 1 Tbsp shredded coconut, unsweetened (see below)
- Dash Turmeric for coloring
- Soften the coconut oil by placing the coconut container in a bowl filled with hot water. Do not completely melt it, just warm it to a softened stage. The reason for keeping the coconut oil at a soft stage rather than melted is when the oil is pure liquid all of the added ingredients sink to the bottom of your mold. With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
- Add the extracts and stevia. Using a spatula, mix everything together until well combined.
- Take your mold and add 1/4 tsp of shredded coconut to the bottom and spread evenly.
- Place a pipping bag or zip-lock bag in a tall glass, folding the edges over. Pour the bark mixture into the bag, remove, twist shut, snip the tip and gently pipe the mixture into the molds. This method gives a tad more control when using smaller molds.
- Freeze for at least 10 minutes. Once frozen, pop them out and store in an air-tight, freezer proof container.
- Note: these will melt at room temp so it is best to pull one out and eat right away.