Coconut and lemon squares 

One square later, I can now confirm claims that coconut-lemon bites do actually make someone’s day 100% better. Smooth and creamy coconut butter mixed in with zingy lemon is an essential taste of spring that is absolutely necessary to a healthy and balanced diet. (Absolutely necessary🍋). 


Preparation time:

30-40 minutes


Cooking time:

0 minutes!



8 squares


You will need…

(For the base)

💐 100g oat flour

💐 40g coconut oil (4 UK tbsp)

💐 20g Sugar-free crunchy peanut butter (1 tbsp)

💐 1 tbsp cold water

💐 1 1/2 tbsp maple syrup

(For the cream)

💐 100g coconut butter (or flaked coconut, blend to make into butter)

💐 1 heaped tsp Bird’s custard powder (which is egg and milk free!)

💐 75ml unsweetened almond milk

💐 Juice from 1 medium lemon (or more, adjust to taste)

💐 1 1/2 tbsp maple syrup

💐 20g oat flour

💐 1/2 – 1 tsp ground turmeric


💐 Slices of lemon to decorate


How to make:

(The base)

1) Put a piece of baking paper in the bottom of a square-based tray (around 7″ x 4 1/2″), to avoid anything disastrous happening when it comes to turning the cake out (this has happened before, hindsight is our friend).

2) In a small bowl, combine the oat flour, (melted in a microwave!) coconut oil, water, (melted “!) peanut butter and maple syrup. Tightly pack into the bottom of the tray, ensuring that it’s all level (use the back of a spoon to press down the mixture to enable it all to stick together); refrigerate while you make the cream.

(The cream)

1) In a microwaveable cup, add a heaped teaspoon of Bird’s custard powder, along with 75ml of almond milk and whisk together until all lumps have gone. Microwave for 30 seconds, stop and mix, then a further 15-30 seconds (be careful it doesn’t bubble over, this happened to me before, again, hindsight is our friend!)

2) Mix together the coconut butter, custard, lemon juice, maple syrup, ground turmeric and oat flour until smooth.

3) Add this mixture to the base then put it in the fridge for 5 minutes to firm up.

4) After 5 minutes, use a thin and sharp knife to carefully scrape around the edges of the cake. Put a plate over the top and turn over, slice into bars or squares, and use quarter slices of lemon to decorate.



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