06/03/23
Raw Lemon Bars
These lemon bars are both vegan and gluten free, a nutty base topped with with a creamy tangy citrus filling and sweetened naturally with dates, banana and maple syrup. It’s a no bake raw food recipe so packed full of trace elements, nutrients and enzymes to boost digestion, immunity and general health. A lovely healthy treat!
ingredients
The crust
3/4 cup raw cashews
3/4 cup walnuts
12 Medjool dates pitted & soaked in boiling water
A pinch sea salt
Lemon topping
3 medium ripe bananas see notes
1/3 cup plus 2 tablespoons pure maple syrup
3/4 cup coconut oil
4 lemons juiced
2 1/2 tablespoons lemon zest
1 teaspoon turmeric
1 teaspoon pure vanilla extract or 1/8 teaspoon vanilla bean powder
instructions
In a food processor, combine and pulse together nuts and dates. Do this for about 1 minute until well combined or until everything forms a paste-like texture. You should be able to take your fingers and press the mixture against the side of the processor, as it will hold together and resemble a crust.
Transfer mixture to a parchment-lined square pan (8”x8” works well) and press it down onto the bottom and slightly up the edges.
Rinse the food processor and dry it. Pulse together the lemon topping ingredients. The mixture will turn into a milkshake-like texture.
Pour mixture over the crust, Cover the dish with cling film and let the bars set in the freezer for 24 hours.
When you are ready to eat them, take them out the freezer about 30 minutes before hand and cut into squares with a knife after running it under hot water. Served chilled with fresh fruit and a dusting of icing powder
Store in the freezer for up to 3 months.
This Lemon Bar recipe was provided by our brilliant retreat chef Cathy Whitfield. See Cathy on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
