Raw Lemon Coconut Bars

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 20 2 cups pitted medjool dates, pitted packed
  • 1 Lemon (~1/3 cup, juice from

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/8 Sea salt
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 cups Cashews, raw unsalted
  • 2 cups Cashews, raw

Found on fitfoodiefinds.com

Ingredients

• 2 cups pitted medjool dates, packed (~20)
• 2 cups raw unsalted cashews
• ⅛ sea salt (or more, to taste)
• 2 cups raw cashews, soaked
• 1 cup coconut cream
• 2 tablespoons coconut oil
• 2 tablespoons honey
• juice from 1 lemon (~1/3 cup)
• pinch of sea salt

Directions

• First, place two cups of cashews into a medium/large size bowl and cover them with boiling water. Let them soak for 4-6 hours or over night. These cashews are for the filling.
• Next, place crust ingredients (pitted dates, raw unsalted cashews, and salt) into a high-speed food processor and process until crumbly.
• After ingredients are blended, spray a 9x9 inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.
• Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor and blend until smooth.
• When ingredients are mixed well and the filling is a smooth consistency, add coconut oil and mix one more time.
• Pour filling contents on top of crust. Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.
• When bars are hard and ready to eat. Remove from freezer, top with shredded coconut and lemon zest.

Nutrition