Cranberry Lemon Coconut bars

Kitchen items:

• Food processor

• Measuring cups (1 cup, 1 Tbsp, 1/2 tsp)

• Parchment paper

• Small Glass dish or small cookie sheet (5x8 or similar)

• Grater

• Lemon squeezer (optional)

• Knife to cut bars once cold

Ingredients

• 2 cups medium shred coconut flakes - we get ours from Azure Standard (you can use any size, just keep in mind the measurements may be different)

• 2 cups rolled oats

• 1 lemon

• 1/2 tsp salt

• 1/4 cup coconut oil

• 1 cup dried cranberries

Instructions

• Measure out the oats, coconut shreds, coconut oil, salt, & cranberries and pour them into the food processor.

• Blend on high speed for 5 minutes (yes! The full 5 minutes). You may need to stop and scrape down the edges if the ingredients are not moving well.

• Wash & grate the whole lemon rind - add to the bar mix.

• Squeeze the lemon you just grated and pour the juice into the food processor.

• Blend for another 3-5 minutes or until the mix begins to pull apart from the edges on its own and begin to make a ball shape.

• Spread the mix onto a lined cookie sheet or glass dish. You will need to press the bars firmly so the stick together better.

• Place in the fridge for 1-2 hours or until solid.

• Remove the bars from the cookie sheet and cut them into your desired size.

• Store in the fridge in an airtight container for up to 2 weeks, or longer in the freezer.

*NOTE: these bars are very lemony. If you aren’t a big tart/lemon fan, consider only adding half the lemon juice.

Have you made these? Do you have any questions?

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