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Lemon Coconut Bark

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Lemon Coconut Bark presented on beautiful china plate and roses

~ raw, vegan, gluten-free, nut-free ~

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 spending the night. 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. This was the type of friendship that they had. Always picking on another.

It’s amazing what teenagers will do for $5.00.  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.

Coconut oil is considered an MCT oil (medium-chain triglycerides). This type of fat reacts a lot differently than other oils. MCT oils bypass the metabolic burden of processing in the liver so they quickly become energy in our brain and muscles.

Now that is my kind of fat. Never thought I would mutter those words. I am a survivor of the 80’s No-Fat fade.  I truly now believe that certain fats, healthy fats, are vital to a person’s health.

So, I created these coconut bark recipes, AKA fat bombs, to help give me a pick-me-up in the late mornings or afternoons.  If you are new to consuming MCT oils, start small, with a teaspoon, and work yourself up.  If you rush in, it can cause tummy distress and I would like to save you from that.

I hope you enjoy this recipe. Many blessings, amie sue

Nutritional value per treat (1 Tbsp)

Calories – 121 / Fat – 14 g / Carbs 0.4 g / Protein 0.1 g

a close up of Lemon Coconut Bark presented on beautiful china plate and rosesIngredients:

Yields 8 (1 Tbsp bark chips)


  1. 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.
  2. Add the extracts and stevia.  Using a spatula, mix everything together until well combined.
  3. Take your mold and add 1/4 tsp of shredded coconut to the bottom and spread evenly.
  4. Place a piping 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.
  5. Freeze for at least 10 minutes.  Once frozen, pop them out and store them in an air-tight, freezer-proof container.
  6. Note: these will melt at room temp so it is best to pull one out and eat right away.





14 thoughts on “Lemon Coconut Bark

  1. Cindy P says:

    Wow, so quick and easy, these look delicious! Were did you get the molds from?

    • amie-sue says:

      Hi Cindy,

      You almost can’t get any quicker or easier… specially when aiming for a healthy loaded nugget such as these. I get most of my molds from Michaels Craft Store. Their plastic ones usually run around $1.99 and the silicone ones can go up to $14.99. (get one of their coupons for 40% off! hehe). Have a wonderful day and make a batch of these. :)

      P.S. If you don’t have any molds on hand, you can use cupcake liners too…or a plastic/foam egg carton or just place some plastic wrap on a cookie sheet and spread it out on that.

  2. Ronel says:

    Hi Amie. I have been enjoying your site ever since I discovered you-thanks to Amber Shea’s blog. I love your recipes and the style that you put into all of your creations. Thanks for all you do.

    One question about this Lemon Coconut Bark: I notice that lemon is missing in the ingredients, so would it be the shade of yellow that would make you think of lemon, or do the flavors combined taste like lemon? Thanks again.

    • amie-sue says:

      Hello Ronel,
      Thank you for your kind words. :) Lemon extract, I had a slight typo, thank you for spotting that. Sometimes, ok most of the time, my fingers can’t keep up with my brain when I type. The shade of yellow question… in the ingredient list I have Turmeric in it, just a dash. That is great for adding a depth of color and it is good for you! You would need a high dose of Turmeric to get great nutritional value but some is better than none AND it is much better than Dye #234344.63 yellow. haha

  3. Lyn :] says:

    Howdy again Amie Sue,
    Am I allowed to have this much fun in the kitchen? :] I am whipping up these easy recipes for Gene and I’m smiling, humming and ready to do a little jig. As I wrap the bars in foil (designing in my head the wrapper), putting little cellophane bags over the licorice bark daisies and curling red and green ribbon to seal the bags, I keep thinking I am so very glad I found your site, AND I am so grateful to you, for your generosity in sharing your talent with me!!!
    Always thankful, Lyn :]
    P.S. I almost forgot these are soooo good too !!! :]

    • amie-sue says:

      Yes, you are allowed. hehe It sure does sound like you are having fun. I love it! These bark recipes are so easy and yummy, so happy that you are making them! Many blessings, hugs. amie sue

  4. Gayle says:

    Could you use lemon juice instead of extract?

    • amie-sue says:

      Hello Gayle, I can’t say that I have tried it but it should be fine. You will most likely need to add more liquid to get the concentrated flavor, so over all you might have adjust the other ingredients. Start with a small amount and build up, using the least amount of liquid as possible. amie sue

  5. Sophie says:

    Hello again Amie-Sue. Is there a substitute I could use for stevia? I used softened honey in mine but it didn’t mix very well so the bark was unevenly sweetened.
    (Ever since I found your blog everything I’ve prepared has been raw! Thanks for sharing your awesome talents! :))

    • amie-sue says:


      You can use any liquid sweetener that you wish; raw agave, raw coconut nectar, maple syrup (not raw)… the key will be to keep it suspended while it sets up. So I would maybe keep stirring it as it starts to thicken and then pouring it into the mold. Does that make sense? Have a great day Sophie! amie sue

  6. Looks absolutely great. I will also try to make such yummy bars.

  7. Janet says:

    I will be sure to try this since lemon is one of my favorite fruits, when I was pregnant I craved lemons and bought a dozen or two at a time and I would eat the whole thing just like eating an apple. It is a wonder that my teeth lasted since eating too my lemon is not really good for your teeth.

    • amie-sue says:

      Oh wow Janet. That is amazing! My dad once challenged a girlfriend of mine when were 12 years old to eat a lemon whole without puckering… boy if that wasn’t a memory that I won’t ever forget. lol Nor will she. :) I hope you enjoy the recipe. Be sure to let me know if you would. Blessings, amie sue

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