Lemon and Coconut Bars

I am so stoked with how productive and on track I’ve been so far this lockdown. I found that last time we had this self isolation I had really productive days followed by extra lazy days. However, this time I was fully prepared to set myself up for success.

Let me just say, I have seen a lot of people saying you don’t HAVE to be productive during lockdown. Which I completely agree with. Just for me personally I have to be busy or I get in my own head, anxious and overwhelmed. So being on top of my productivity just works for me, plus I love having a sense of achievement at the end of each day, or I feel the worst. It just works, but it’s not for everyone, and thats totally okay.

In order to be productive I set up a few little tricks. When we first found out about the new lockdown I set up a habits tracker in my bullet journal and a small to-do list of things I wanted to achieve. This has helped me so much to make sure I’m filling my day with a variety of things, making sure I exercise enough, get fresh air plus have some time for myself and relax. On my fridge I listed what exercise I wanted to complete each day because I enjoy ticking things off so much.

The thing I have found is that when I’m at home I seem to get really snacky, especially in the afternoons. I tend not to buy unhealthy snacks and so we always have nuts, seeds and the occasional dark chocolate on hand to curb the sweet tooth, however, as I was given lots of citrus fruits on my last day of work I whipped up this lemon and coconut bar recipe to have healthy snacks on hand!

Processed with VSCO with f2 preset

Lemon and Coconut Bars

Buy This:

  • 150g Cashews
  • 250g Pitted Dates, Chopped
  • 1 tsp Vanilla
  • 2 Lemons
  • 200g Desiccated Coconut

Do This:

  1. Place cashews in to a blender and blend until fine.
  2. Chop dates and add to the blender and mix until well chopped.
  3. Juice and zest the two lemons, add to the blender with vanilla and coconut and mix until all is mixed well together.
  4. Line a square tin with baking paper and press mixture into the tin. Make sure to press down hard so mixture stays together.
  5. Place in the fridge for about 2 hours, slice and serve. Keeps in a airtight container in the fridge for around 2 weeks.

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