Raw lemon Bars
Difficulty 5 minutes Serves 12 bars
Lemon lovers rejoice! This elegant dessert by Amy Lyons of Fragrant Vanilla Cake
is guaranteed to bring a smile to your face. Raw lemon bars with a luscious, silky-smooth filling made from stone ground coconut butter, fresh lemon juice and zest, coconut nectar, pure vanilla, and turmeric for an amazing pop of color. Enjoy!
Ingredients Crust: 1 cups finely shredded dried coconut 1 cup sprouted buckwheat groats (or additional shredded coconut) 1/2 cup soft medjool dates, pitted 1/4 tsp himalayan salt 2 Tbsp ground flaxseed Filling: 1 1/2 cups raw coconut butter (NOT oil) warmed to liquid 3/4 cup filtered water 3/4 cup lemon juice 2 Tbsp organic lemon zest 1/4 tsp turmeric powder 1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup 1 tsp vanilla extract pinch sea salt coconut powdered sugar* (optional)
Directions 1. For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
2. Press into an 8x8 inch (or 9x9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal). Set aside in the freezer.
3. For the filling, whisk together all ingredients together in a bowl until smooth. Spread out over the prepared crust, and dust with coconut powdered sugar (I like to put it in a fine meshed strainer and tap it over the top of the bars).
4. Place in the freezer to set, about 30 minutes. Cut into bars and serve!
Store any extra bars in the refrigerator.
*Buzz 1/4 cup finely shredded dried coconut in a high speed blender for about 15 seconds until it is powder.