Raw Lemon Bars Recipe
Raw Lemon Bars
- 1 lemon with the juice and zest ( makes about 1/4-1/3 cup lemon juice)
- 2 cups pitted dates (or 2 cups Lemon Date Paste) (if using Lemon Date Paste, omit above lemon juice and just use Lemon Date Paste)
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup, dried shredded coconut
- 1/4 cup unrefined coconut oil
- 1 teaspoon vanilla extract (optional)
Using a microplane or citrus zester remove the outer yellow peel of a clean lemon and put the zest aside (Should be about 2 teaspoons of zest). Juice the lemon so that you get about 1/4-1/3 cup of lemon juice. In a bowl soak dates in lemon juice for about 10-15 minutes. While dates are soaking, add almonds and cashews to food processor and pulse about five times or more so the nuts are broken down. Remove from food processor and transfer to large mixing bowl. Add the soaked dates along with the lemon juice (and vanilla extract) and coconut oil to the food processor and blend until you get a sticky paste consistency. Using a rubber scraper or similar transfer lemon date paste to the bowl of nuts mixture. Mix well by hand or heavy duty mixing spoon. (Tip: Put a little coconut oil on your hands or spoon before mixing. This will help with the stickiness.) Transfer mixture to a 9×13 inch glass baking dish or similar smooth and even out. Optional to place a piece of parchment or wax paper or plastic wrap on top of the mixture and press firmly to finish evening and smoothing it out. Refrigerate overnight or for at least 8 hours. Cut into bars and store in an air tight container or bag in the refrigerator. These can also be individually cut and wrapped in plastic wrap and stored in an air tight bag or container and keep in the refrigerator or freezer.
If using Lemon Date Paste combine 2 cups of Lemon Date Paste, 1/4 cup of coconut oil and (vanilla extract, optional) to a bowl and mix well my hand or in a blender. Then, directly add it to the bowl of the nuts, coconut shreds and zest.