Healthy, dairy-free recipe for lemon bars

Ingredients

The Crust:
2 cups pitted Medjool dates, packed
2 cups raw unsalted cashews
1 cup Roasted Salted Blue Diamond Almonds
2tsp Coconut Oil
Pinch of Himalayan sea salt

The Filling:
1 cup of Soaked Cashews
1/4 cup Cocoa Butter melted
4 Lemons Juiced and Zest Grated
1/4tsp Turmeric Powder

How to
Place cashews in a medium-sized bowl and cover with boiling water. Cover and refrigerate overnight.

Place all the crust ingredients in a food processor and pulse until combined and crumbly.

Spoon the crust into a 22cm square baking dish lined with baking paper. Compress the crust into the bottom of the pan and set aside.

Once your cashews have soaked (they will look slightly discoloured) place all your filling ingredients in a high-speed food processor and blend until smooth. This takes longer than you think. Don’t worry your cashew mixture will start off a little grainy. Keep blending until you have a completely smooth consistency.

Spoon your lemon filling into your prepared baking dish and place in the freezer for 2-4 hours.

Once the lemon bars are ready to eat, remove from the freezer, cut into squares and top with edible flowers or lemon zest.

The lemon bars can be stored in the fridge; where the consistency will be more that of cheesecake or in the freezer; these will have more of an ice cream texture.

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Recipe and image provided by Blue Diamond Almond Breeze in partnership with Give a Fork Food Blog – visit their website or Facebook page for more recipe ideas.