Preheat the oven to 350 F and grease a 8×8 baking pan.
In a large bowl, combine the coconut flour, coconut sugar, baking powder and baking soda. Whisk until evenly incorporated.
In a separate mixing bowl combine the 3 eggs, almond milk, melted butter, and lemon juice. Mix thoroughly.
Add dry coconut flour mixture to wet egg mixture and mix until combined.
Spread cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out of center clean.
Remove cake from oven and place in the fridge to cool. Once cooled, using a fork, scrape the edges of the pan and break the cake into crumbs. Add the LGF Lemon Bar pieces, using your hands to smush the mixture together. Roll the mixture into small balls (about a tablespoon serving size) and poke with a straw or popsicle stick.
Melt the chocolate and coconut oil together with the sea salt and pour into a small ramekin.
In another ramekin, mix the shredded coconut, lemon zest and a pinch of sea salt.
Roll the cake pop in the chocolate mixture, sprinkle with the coconut and lemon mixture, place the cake pop on a plate to set, repeat with the remaining mixture. Once you’ve rolled all the cake pops, place in the freezer for 30 minutes.