@ritual: Craving a sweet treat? 😮‍💨We’re obsessed with these healthy Lemon Coconut Bars from ‘Help Your Self – The New Rules for Wellness’ co-authored by our Founder and CEO, Kat. Grab your copy at the link in bio today 😉 Comment what recipe you want us to create next? Recipe👇 FOR THE CRUST: 👉11 ⁄ 2 (180 g) walnuts or pecans 👉1 ⁄ 2 cup (45 g) unsweetened shredded coconut 👉2 tablespoons coconut oil, melted and cooled 👉2 tablespoons maple syrup 👉1 teaspoon pure vanilla extract 👉Generous pinch sea salt FOR THE LEMON FILLING: 👉1 cup raw cashews, soaked in water for at least 4 hours or overnight 👉1 ⁄ 2 cup Irish moss gel (made from 2 ounces / 55 g Irish moss) 👉1 ⁄ 2 cup fresh lemon juice 👉1 / 3 cup maple syrup 👉1 ⁄ 4 cup coconut oil, melted and cooled 👉1 teaspoon lemon zest 👉1 teaspoon pure vanilla extract 👉Pinch sea salt Instructions 👉Make the crust. If you have a 9-inch (23 cm) square springform pan, now is the time to use it. If not, the 91⁄2-inch (24 cm) round version will be fine. Line the bottom of the pan with parchment paper. 👉Pulse the nuts with the coconut flakes in a food processor to create crumbs. Do not over-blend; the mixture should not be sticky or smooth. Add the coconut oil, maple syrup, vanilla, and sea salt and pulse until well combined. 👉Scatter the crust crumbs evenly over the bottom of the pan before press- ing them down to ensure equal distribution. Chill in the refrigerator while preparing the filling. 👉 Make the lemon filling. Prepare the Irish moss gel as described in the Tip. 👉Drain the cashews and pat dry. 👉In a high-speed blender, combine the cashews, Irish moss gel, lemon juice, maple syrup, melted coconut oil, lemon zest, vanilla, and salt. Blend on high speed until the mixture is smooth and creamy. Taste, and feel free to add a touch more vanilla, lemon, and maple syrup. 👉When blending, you want the texture to have a semi-thick pudding-like texture. You need enough liquid to blend until the mixture is smooth but not runny. Depending on the Irish moss you are using, you may need to add a little more gel. 👉Pour the lemon filling over the crust and spread it in an even layer. Refrig- erate for at least 4 hours or until the filling is set. 👉Remove the lemon bars from the refrigerator. Sprinkle with the powdered coconut and lemon zest. 👉 Remove the sides of the springform pan, slice the lemon bars into squares or wedges, and serve. GARNISHES: 👉Flaked unsweetened coconut, pulsed in a food processor to create a fine powder 👉Zest of 1 lemon #Recipe #healthyrecipe #recipesoftiktok #healthydessert #EasyRecipe

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Wednesday 18 February 2026 22:17:46 GMT