|raw food recipe lemon dream bars|
Lemon bars are one of those guilty pleasures I've eaten at summer picnics. However, if you've ever whipped up a batch, you know the sum total of them is made up tons of sugar, butter, and flour.
To indulge in my love for that lemony flavor I came up with this raw recipe I call Lemon Dream Bars. I wouldn't eat more than one of these a day for they have a good dose of coconut oil in them, but they are a fun little dessert to keep in your freezer and treat yourself every once and awhile.
Raw Food Recipe: Lemon Dream BarsMakes 6 bars
1 cup raw pecans
2 pitted and chopped dates
1 teaspoon of lemon juice
1 - 2 teaspoons of honey
Pinch of sea salt
1 cup raw cashews
1/2 cup coconut oil softened at room temperature
1 tablespoon vanilla
3 1/2 - 4 tablespoons lemon juice
1/2 cup water
1 tablespoon honey
Pinch of sea salt
Zest from rind of one small lemon
- Place the pecans and cashews in separate bowls and fill each of them with water. Let the nuts soak for 2 hours.
- For the crust, drain and rinse the pecans and place them in a food processor with the salt and dates. Blend the nuts until finely chopped.
- Add the lemon juice and honey to the food processor. Blend until the nuts are a dough-like consistency. Taste and add more honey or a little olive oil to make sure the nuts stick together.
- Fill a muffin tin with cupcake liners. Use 2 liners for each compartment, which will provide added strength.
- Gently press a portion of the nut crust into the bottom of each cupcake liner in the muffin tin. Use a spoon to flatten the nuts together. Place the muffin tin in the freezer for about 30 minutes to let the small crusts firm up.
- When the crusts have been in the freezer for about 30 minutes, start making the filling.
- To make the filling, wash your lemon. Grate or zest the outermost rind of the lemon.
- Drain and rinse the cashews. Place the cashews in a high-speed blender. A Vitamix blender works best for this filling.
- Add the coconut oil, vanilla, honey, salt, lemon juice, lemon zest, and water. Blend until the mixture has the consistency of thick melted ice cream.
- Taste the filling and add more lemon, honey, water, or vanilla to develop the flavor to your liking.
- Take the muffin tin out of the freezer and pour a portion of the filling on top of each tiny crust. You may have some leftover filling that you can use as a topping on fresh fruit.
- Place the muffin tin back in the freezer and let your lemon bars harden. This might take a couple of hours. You can leave them over night in the freezer and serve them the next day if you choose.
- Before serving, take the muffin tin out of the freezer, remove each lemon bar (still wearing its cupcake liner), put them on a plate, and place them in the refrigerator for a couple of hours to let your lemon bars soften a bit before eating.