These tropical paleo lemon bars use lime juice and macadamia nuts to give the classic dessert a Caribbean twist. They’re a healthier, gluten and grain free dessert that’s only 7 ingredients!
These are the kind of bars that your husband’s coworkers creepily stalk you on Facebook over.
After sending these tangy-sweet bars that are stuffed with tropical, crunchy POPS of roasty-toasty macadamia nuts to work with the Huborama, I straight up got a Facebook message to the blog page:
“Hi. My name is ANONYMOUS PERSON (don’t worry, she actually gave a name. I’m just being an ultra-protective-of-husbands-coworkers-wife kinda person) and I work with Caleb. I just wanted you to know those lemon bars were SO GOOD.”
And THEN, they literally made me go to work with Hubs that night to hang out with them and meet them.
Side note: He works the Graveyard shift. THEY MADE ME GO TO A HOSPITAL AND HANG OUT AT MIDNIGHT.
I feel like I got some major wife points for agreeing to do this. Agree? Disagree?
Basically, these tropical paleo lemon bars are going to make you a superstar at the next gathering you bring their Caribbean flavored little selves to. OR, if you’re a realistic-thinking person like myself who knows that you struggle with the mentality of sharing delicious food, you will be the SUPERSTAR of your own taste buds/life/WHOLE WORLD.
So much successfulness is at hand MAH FRIENDZ.
If you’ve been around the block with FFF, you’ll remember that, last summer, I made you the traditional paleo lemon bars. Then there was the follow up with the honey-less version to make the sugar free keto low carb lemon bars. Liiiike, just lemons and lemon zest. Standard. Simple. BUT SO SO GOOD.
I mean, it’s STILL the most popular recipe on the blog and ya’ll keep makin’ them even in NOVEMBER when I’m excepting you to be making things like easy gluten free stuffing and paleo pecan pie bars for thanksgiving.
Then we tried a little no bake paleo lemon bars and even some strawberry no bake gluten free paleo lemon bars!
But, there it is. It’s allll about that moment where your teeth sink into a zesty-tangy BURST of lemon-y brightness, and then end with the CRUNCH of the (super easy) coconut crust, for you guys. ALL YEAR LONG.
Whiiich is why we’re doing that same dance in our mouths ONCE AGAIN. Except with a little extra help from some fresh, vibrant lime juice/zest and a sprinkle of toasted, crunchy, macadamia nuts.
And, my peeps, they definitely win the food award for best supporting role.
I think I exclaimed my love for macs (what cool kids shorten macadamia nuts to) when I told you about adding them to vegan cake batter cashew butter (which, by the way, I ate last night. You should probably do that too) buttttt Imma do it again:
If cilantro is my spirit herb, than macs are MOST DEFS my spirit nut. Pffft. I don’t even need a spirit animal.
I’ll take my spirit nut ALL DAY LONG. ANY. SINGLE. WAY.
I know you understand me.
Another point of interest (do you feel like you’re on a tour?) that might (read: WILL) RLY RLY appeal to all you people out there who wonder how to make paleo lemon bars and also who hate buying eleventy billion ingredients (sooo, liiike all of you) is that these crunchy-creamy-tangy bars of yumminess only have 7 ingredients.
S-E-V-E-N. Which, I might add, is (probably) less than the amount of fingers you have.
But, I hope I did not have to tell you this. I would assume that you know how many fingers are on your own hands.
But, one can never be quite sure. Just pointing out the facts.
The major fact of the matter is the problem that I am starting to have with you though.
I usually like hanging out with your hungry selves for 600 words but now I’m beginning to wonder if I can be friends with someone that puts reading random natterings in internet land B4 the needs of their taste buds.
If you want to stay super-best-internet-friends (I hope you do!) then you’ve got superfresh and tangy citrus pops of yumminess happening to your face in the VERY near future.
Read: RIGHT. NOW.
For the crust:
- 3 Tbsp Macadamia nuts finely chopped
- 1/4 Cup Honey
- 1/2 Cup Coconut Oil at room temperature it should be the consistency of soft butter
- Pinch of salt
- 1 Cup Coconut Flour sifted (95g)*
For the topping:
- 3 Eggs
- 1/2 Cup Honey
- 2 tsps Lime zest firmly packed
- 1/4 Cup Fresh** Lemon juice about 2-3 large lemons
- 1/4 Cup Fresh Lime juice
- 2 tsps Coconut flour sifted
- Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
- Place the macadamia pieces onto a small baking sheet and place into the oven until golden brown and nutty smelling, just a few minutes. Watch them closely so they don't burn.
- In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and the sprinkle evenly with the toasted macadamia pieces, gently pressing into the crust.
- Bake until just lightly golden brown, about 8 minutes. *** Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
- Once the crust has cooled, gently whisk together the eggs, honey and lime zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
- In a separate, medium bowl, whisk together the lemon and lime juice. Then, whisk in the coconut flour, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon/lime juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
- Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ****
Tips & Notes:
**Do NOT use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
*** Make sure you DON'T OVER-BAKE it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want to to be golden brown on the edges and VERY light brown on the inside.
I have had a few readers struggle with this recipe, but I have made in MANY MANY times with great results. Please make sure to follow the directions as written.
Store bars in the refrigerator until ready to serve.
****The first bar is a little difficult to get out, so be gentle! But, once one is out, it's smooth sailing!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 8 POINTS+:4. OLD POINTS: 3
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
Want more summer paleo desserts?
Paleo Crepes Cake with Strawberry Lemon Coconut Cream
Blueberry Paleo Cake with Raspberry Coconut Cream
Paleo lemon desserts from around the web:
Paleo Lemon Poppy seed Baked Donuts – Paleo Grubs
Paleo 1-Minute Iced Lemon Pound Cake – The Iron You
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