Coconut Citrus Bars

Stacey DeeringBy Stacey Deering, RHN  , ,   ,

March 19, 2014

Whether you are gluten free or not, this citrus bar is perfect for spring and doesn't contain refined sugar, unhealthy fats or refined flours. Perfect for anyone who loves citrus. I find grapefruit juice to be slightly sweeter tasting than lemon but if you want a more tart bar you can easily use all lemon juice. Feel free to use grapefruit, lemon or lime in this recipe. I like to use a combination.


5 Tbsp. coconut oil, warmed

3 Tbsp. pure maple syrup

1½ cups unsweetened shredded coconut (I used 1 cup finely shredded and 1/2 cup long shred)

1½ cups finely ground almond flour

1 tsp. vanilla extract

¼ tsp. sea salt

2 egg whites (reserve the yolks for the curd)

Citrus Curd

4 eggs, 3 egg yolks

8 Tbsp. pure maple syrup

1 cup freshly squeezed red grapefruit juice

Zest of one grapefruit and one lemon

½ cup finely ground almond flour


1Preheat the oven to 350 degrees F. Line a 9 x 13 inch pan with parchment paper.

2In a mixing bowl, combine coconut oil, maple syrup, coconut, almond flour, sea salt and egg whites. Mix thoroughly and press the mixture firmly into the prepared pan. Place in the preheated oven and bake for 10 minutes. Halfway through baking, gently poke the crust with a fork to release air pockets and keep the crust from bubbling up.

3In the meantime, combine the eggs, egg yolks and maple syrup together in a mixing bowl, whisking until frothy 2 - 3 minutes. Add in the grapefruit juice, zest and almond flour and whisk for another minute to combine.

4Gently pour the citrus and egg mixture over the crust and continue to bake for another 15 minutes. Check in the last few minutes of baking to make sure you do not over bake the curd. You want it to just be set and brown around the edges.

5Allow to cool completely before slicing into bars. Dust with powdered sugar if desired. Store leftover bars, sealed in a container, in the fridge for up to 3 days.