5.22.2013

Raw Food Recipe: Lemon Dream Bars

raw food recipe lemon bars dessert healthy gluten free
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 Bars

Makes 6 bars

Crust:
1 cup raw pecans
2 pitted and chopped dates
1 teaspoon of lemon juice
1 - 2 teaspoons of honey
Pinch of sea salt

Filling:
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

  1. Place the pecans and cashews in separate bowls and fill each of them with water. Let the nuts soak for 2 hours.
  2. 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. 
  3. 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.
  4. Fill a muffin tin with cupcake liners. Use 2 liners for each compartment, which will provide added strength.
  5. 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.
  6. When the crusts have been in the freezer for about 30 minutes, start making the filling.
  7. To make the filling, wash your lemon. Grate or zest the outermost rind of the lemon.
  8. Drain and rinse the cashews. Place the cashews in a high-speed blender. A Vitamix blender works best for this filling. 
  9. 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. 
  10. Taste the filling and add more lemon, honey, water, or vanilla to develop the flavor to your liking.
  11. 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.
  12. 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.
  13. 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.


14 comments:

  1. so beautiful
    and sounds delicious
    thank you for sharing ~

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    Replies
    1. You are so welcome! They melt in your mouth :)

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  2. These are amazing. Thank you for the recipe. I can't wait to make more flavors.

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    1. You're welcome! Have fun experimenting :)

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  3. WOW- these look incredible! I'm going to give them a try today. (But I don't have a muffin tin. Do you think a glass Pyrex pan would work?)

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    Replies
    1. Sure! I think that would work. Have fun!!

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  4. These look fantastic! Since I am Vegan, I will swap out the honey for possibly Agave etc...;) Mmm! Thanks for sharing...and beautiful picture, by the way. :)

    I look forward to making them!
    *Shauna*

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  5. Hi what cup cake mould did you use? Cheers

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    Replies
    1. I just used a regular muffin tin with paper cupcake liners inside.

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  6. Do you have the nutrition information?

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  7. Hello! I love this recipe - it is one of my favorite "healthy" desserts... I am wondering if I can post a link of this on my site? Basically the picture and a short description in my "recipes" section... I don't have much of my own so am hoping to send folks to some of the sites I visit to get yummy ideas...

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I'd love for you to share your ideas and stories on my blog! Please know that I may not always be able to e-mail you a direct response, so be sure to check back to my blog and continue the dialogue. Many blessings for connecting with me through word and image :)