Lemon Meringue Pie Energy Bars

Lemon Meringue Pie Energy Bars | GI 365

Lemon Meringue Pie Energy Bars | GI 365

I’ve never been a big fan of packaged energy bars. I see them in a utilitarian kind of way, useful and convenient when there is absolutely nothing else to eat. I always pack them when I’m hiking, but I do my very best to avoid eating them. Example: there is a Cliff Bar in my pack right now that is at least 2 years old, I’m guessing it’s a bit past the expiration date! Things have sure changed since I started making my own, starting with the Chocolate Chip Brownie version a couple of weeks ago. They’re so much fresher and full of flavor, I actually have to hide them in our basement freezer to make them harder to get to!

Lemon Meringue Pie Energy Bars | GI 365

Even though I’m a die hard chocolate fan, I’m really crazy about this new lemon version. It’s got me thinking about extending my energy bar recipes to include carrot cake and chocolate chip cookie dough next – the possibilities are endless now that I LOVE energy bars!

Lemon Meringue Pie Energy Bars | GI 365 Lemon Meringue Pie Energy Bars | GI 365 Lemon Meringue Pie Energy Bars | GI 365 Lemon Meringue Pie Energy Bars | GI 365

I made this recipe with Grade A maple syrup to preserve the lemon yellow color and because it doesn’t interfere with the flavor, however, you can substitute honey or dates as well.

I reserved 1/2 cup of the big flake coconut to put in right at the end to add texture. After the mixture begins to form a dough, add the remaining coconut and pulse until your desired texture is reached. I find it’s easiest to use plastic wrap to line the pan when you’re forming the bars. This dough is a little sticky at first (it firms up as it sits), so it’s best to use a spatula to smooth it out in an even layer.

Lemon Meringue Pie Energy Bars | GI 365

Once you cut your energy bars into serving sizes, you can individually wrap them to freeze for a longer shelf life.

Lemon Meringue Pie Energy Bars | GI 365 Lemon Meringue Pie Energy Bars | GI 365

Even though these aren’t super sweet, they definitely satisfy my sweets craving as a mini dessert!

5.0 from 1 reviews
Lemon Meringue Pie Energy Bars
 
Author:
Ingredients
  • 2 cups raw cashew pieces
  • 1 + ½ cups big flake coconut
  • ¼ cup maple syrup, Grade A
  • 3 Tablespoons lemon zest
  • 2 Tablespoon freshly squeezed lemon juice
  • 2 Teaspoons vanilla extract
  • ¼ Teaspoon sea salt
Instructions
  1. Reserve ½ cup of the big flake coconut to add later.
  2. Place all the ingredients, except the reserved coconut into a food processor and pulse until the mixture starts forming a dough.
  3. Add the remaining ½ cup coconut and pulse until your desired texture is reached. I like to stop when there is still visible pieces of coconut.
  4. Line an 8"x8" baking pan with plastic wrap and pat/smooth the dough evenly into the pan.
  5. Holding the corners of the plastic wrap, lift the bars out of the pan and cut into 12 bars.
  6. Serve within a few days, or wrap and freeze for later.
Notes
I like to use cashew pieces because they're much cheaper than whole cashews!


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16 Comments on “Lemon Meringue Pie Energy Bars”

  1. Anne

    Do you happen to know what the nutritional content is? or the amount of calories? Thanks for sharing such awesome food on your beautiful website.

    1. Kari

      I don’t know the nutritional content, I’m looking for a good program to do that with if you know of any. The calorie count is 199 calories per serving, but you can cut the bars in half again if you’re looking for less calories. Hope you like the recipe!

  2. Meagan

    THESE LOOK GREAT! YUM. I’ve been a little TOO obsessed with the LaraBar ALT Lemon flavor, and these are a good option instead. Like you I avoid all those processed bars. Don’t try one of the lemon ALT bars, because you will crave them! Thanks for sharing

    1. Kari

      This recipe started off as a lemon bar like the LaraBar version, but I got carried away and added a few extra ingredients that made them taste like pie!

  3. Katie Cross

    I love it when you posting recipes coincides with shopping day for me because then I get SUPER SCRUMPTIOUS FOOD to eat with my bare hands.

    These were amazing. (I made them extra lemony, and they are so delicious!)

    1. Kari

      It was the least I could do (BTW I almost always post recipes on mon & fri if that helps with future scheduling)! :) Glad the shopping trip worked out and you got to make these, we are crazy about the lemon flavor.

  4. heidih

    I finally got a chance to make these, Kari! I really like them – not too sweet, perfectly lemony, and very satisfying! I rolled them into balls with my hands because I seem to have trouble with bars falling apart, and it worked great!

    1. Kari

      I sometimes roll them into balls too, I find they’re easier to store that way. If you do want a bar shape, be sure to cut them small, about 2″ x 2″ and around 1/2″ – 1″ thick so they don’t fall apart!

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