Saturday, August 3, 2013

Thick and Raw Lemon Bars

With summer in full swing, simple, refreshing desserts are sometimes all you need after a light meal. While these aren't the lowest calorie dessert (thanks to the coconut oil), they are just divine and a small nibble will do you. I prefer them mostly frozen for an extra special summer treat. :)

Thick and Raw Lemon Bars
10 mins, Serves about 9

Bottom Layer:
¾ c. walnuts
¼ c. shredded coconut (unsweetened preferred)
5 soft dates (I used Medjool)
¼ t. salt
2-3 t. lemon zest

Top Layer:
6 T. coconut oil, softened
2 T. maple syrup
2 T. lemon juice
1 t. lemon zest
pinch of turmeric, to enhance yellow ‘lemon’ color, optional

1. Process together the ingredients for the bottom layer in a blender or food processor.
2. Press crust into a small glass dish (I used a 7 x 5 inch Pyrex dish).
3. Place the coconut oil into a small bowl.
4. Beat the oil with a hand mixer until creamy (about 1-2 minutes).
5. Add in the lemon juice, zest, maple syrup, stevia, and turmeric (if using) and mix until combined and a bit fluffy.
6. Spread the top layer onto the bottom layer.
7. Place into the fridge or freezer until set (15-30 minutes)**.
8. Cut and enjoy!

**If you store your bars in the fridge or freezer for a long period of time, you will need to set them out a bit in advance before consuming them, as they will need time to soften a bit. I kind of liked them cold though. To each their own!

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