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Luscious Lemon Thyme Bountiful Bites

These bites are luscious & bountiful, providing a fabulous flavor contrast of sour lemon, bitter thyme, and the sweet cream of coconut and cashew. Lemon and thyme are one of my favorite combinations.

Transform them into magical margarita bars by using equal parts lemon and lime (both juice and zest), rosemary instead of thyme in the crust, with an option to add a pinch of chili powder or cayenne pepper in the crust (similar to the rim on a spicy margarita).

I hope you enjoy these little ones. These bites are inspired by Minimalist Baker but with my own flavor profile twist.

Ingredients and Directions

Serves 64: 1 bite serving

Preheat oven to 350 F. Line a 9 x 9 baking pan and line with parchment paper (include a bit of coconut oil on the pan to get the parchment paper to stay in place). The parchment paper makes it that much easier to remove the finished bites.


1 Tablespoon ground Flax seed

3 Tablespoons hot water

1 cup rolled oat

1/2 cup raw almonds

1/4 cup shredded coconut, unsweetened

1 to 2 tablespoons thyme leaves

1/4 teaspoon salt and a dash of black pepper

6 to 10 dates

2 tablespoons melted coconut oil, plus more if necessary.

  1. Grind the flax seeds in a small spice grinder and add to hot water, stirring immediately to blend out any lumps. Let sit and meld together for about 5 minutes ~ it will end up being pretty thick (viscous). You will use this a bit later.

  2. Blend the dry ingredients (oats, almonds, shredded coconut, thyme, salt, pepper) together in a food processor until a rough sandy consistency. Note: My favorite is to use half lemon thyme for an increased lemony flavor.

  3. Remove date pits and cut each date in half and about five slices. Add to food processor mixture and blend until dates are well blended. Use 6 medjool dates for a sweeter taste or 3 medjool and 7 deglet dates.

  4. Add the melted coconut oil and the flax/water combination to the food processor. The mixture will get crumbly and form a ball when pressed between your fingers. If it doesn’t stick together, add 1/2 teaspoon more melted coconut oil at a time, blend, and do the finger test again.

  5. Dump the mixture into the lined 9 x 9 pan. Press into the corners and smooth out to a similar depth. I find it best to wet my hands a bit so the crust doesn’t stick. Once it is evenly spread, use a small measuring cup or a sturdy spatula to press down evenly.

  6. Bake for 15 to 20 minutes until slightly browned. Let cool, about 20 minutes. Make the filling while the crust is cooling.


1 cup raw cashews

1 can coconut cream; using 3/4 cup of the cream

1/2 cup fresh squeezed lemon juice

1 tablespoon lemon zest

2 1/2 tablespoons organic cornstarch

2 tablespoons honey

1 teaspoon clear vanilla

1/4 teaspoon sea salt and a touch of freshly ground black pepper

1/4 teaspoon turmeric

  1. Soak cashews in water for a couple hours. Instead, you can use hot water and soak for a shorter amount of time, 5 to 10 minutes. Drain and rinses the cashews in a sieve until the water runs clear. Add to a high-speed blender (I use a VitaMix).

  2. Read the label on the coconut cream can, you want one that is just coconut and water (stay away from the additional chemicals and gums). Let the can sit in the fridge to settle the cream to the top. Scoop off 3/4 cup of the cream and add to the blender. You will have some leftovers. Depending on the can size, you might have enough for a double batch; this comes with practice depending on the product purchased.

  3. Zest and juice three smaller sized lemons; this should give you the required amount of both. Add to the blender.

  4. Add the remaining ingredients to the blender. Start the blender on a low speed and then slowly increase to high, using the tamper to keep the ingredients mixing well. Mix until smooth which should take no more than a minute. Stop and let the mixture rest for a bit if you feel it getting warm. The turmeric provides a fabulous yellow color and gives an added flavor and nutrient boost.

  5. Pour in the filling on top of the cooled crust, making sure the filling doesn’t get caught behind the parchment paper. Tap the pan on the counter if there are bubbles, and then smooth the surface. Bake in 350 F oven for 15 to 20 minutes until the filling is firm (the jiggle test) and the edges have slightly pulled away from the pan.

  6. Remove from oven and let cool; you can leave on the counter or place in the fridge. Once cooled, use the parchment paper to remove the finished goodies from the pan. Place on cutting board. Use a thin knife to cut into quarters and then cut each quarter in four rows and columns (64 bites).

Western Nutritional Information (per serving)

Calories 46

Protein 0.9 g

Carbs 4.4 g

Fiber: 0.6 g

Sugar 2 g

Fat 3 g

Saturated Fat 1.6 g

Monunsaturated Fat 0.9 g

Polyunsaturated Fat 0.4 g

Trans Fat -

Other: Good source of vitamins B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), C, E, and K, and copper, iron, magnesium, manganese, phosphorous, potassium, selenium, and zinc.


Eastern Energetics

Supports and strengthens your vital energy (Qi), essence (Jing), and Blood. Disperses stagnation and promotes Qi and Blood circulation. Stimulates digestion, counteracts damp, and resolves phlegm.

Source: Traditional Chinese Medicine energetics information based on Leggett, Helping Ourselves.

Healthy desserts and snacks are a key element in your wellness journey. This is one example of many we can discuss. I would be honored to support you in this journey to feel more energized, healthy, and ready to rock your day. Book your Wholistic Nourishment Strategy complimentary call today. Together, let's define your personal power foods!

Have a fabulous day,

Promoting Wellness Through Food

Stellar You Wellness Center, Suite #17

Richland, WA 99352


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1 Comment

Dec 17, 2021

Oh wow! These sound delicious. Need to get coconut and cashews. Great idea for this season of sweets. I wonder how they freeze.

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