Raw Lemon Squares
Ok, so this is another variation of my raw Lemon Bars recipe… But I have to admit… I now prefer these Lemon Squares over the Lemon Bars. While the Lemon Bars are really tasty they’re a little too sticky and sweet for my personal liking. So to balance it all out, I figured I’d add an Easy Raw Crust layer first. This made an entire Baker’s Half Sheet (12×18″) so it made a good amount of 2×2″ squares/bars. (This makes quite a lot so you may want to cut the recipe in half). I made some to give away for Easter treats, some to have in the household fridge for a quick, raw, plant based breakfast or snack go-to, and then froze the rest for later consumption. The consensus- these raw Lemon Squares are going down as a household favorite 🙂 Hope you & your household enjoys them too!
- Easy Raw Crust
- 1 large lemon with the juice and zest (makes about 1/4-1/3 cup lemon juice & 2 teaspoons zest)
- 2 cups pitted dates, soaked (or 2 cups Lemon Date Paste)
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup, dried shredded coconut
- 1/8 cup unrefined coconut oil
- 1 teaspoon vanilla extract (optional)
First, prepare the Easy Raw Crust. Transfer the mixture to a Baker’s half sheet or similar (you can use a smaller sheet or dish, you will just have a thicker than a 1″ crust.) Evenly smooth out the crust so that it covers the entire sheet. Place the crust in the fridge or freezer while you prepare the Lemon Bars layer.
For the Lemon Bars layer:
- 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. (*Omit this step if using Lemon Date Paste)
- While dates are soaking, add almonds and cashews to food processor and pulse about five times or more so the nuts are broken down into fairly small pieces. Remove from food processor and transfer to large mixing bowl. Add in the lemon zest and coconut shreds to that bowl, as well.
- 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. *If using Date Paste just add that to a bowl along with the coconut oil and vanilla and mix well by hand or in a food processor or blender.
- Using a rubber scraper or similar transfer lemon date paste mixture to the bowl of nuts mixture. Mix well by hand or heavy duty mixing spoon. (Tip: If using your hands put a little coconut oil on your hands before mixing. This will help with the stickiness.)
- Remove the Easy Crust layer from the fridge or freezer. Transfer mixture to the crust. Using a sturdy rubber spatula smooth and even out lemon bars mixture so it completely covers the crust. 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 for at least three hours.
- Cut into 2×2 square 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 kept stored in the refrigerator or freezer.