Lemon Bars

Ingredients:

Crust
1/2 cup dates, pitted
1/3 cup walnuts (any nut can be used, use pumpkin seeds or oats for a nut free version)
Pinch of salt

Filling
1 1/2 cup unsweetened coconut flakes.  (I couldn't find any unsweetened, so I just used sweetened)
You can also use coconut butter
1 Tbs. Maple syrup or 2 pitted dates
2 Tablespoons lemon zest (from about 2 lemons)
1/2 cup fresh lemon juice from 2-3 lemons
2 Tbs. coconut oil
1/2 tsp. tumeric (for color)

Instructions:

In a food processor or high speed blender, chop the dates, nuts, and salt until a dough like consistency is formed.

In a 8x8 pan lined with parchment paper, press the crust into the bottom in an even layer.  Wet your hands slightly its sticky.

In a food processor or high speed blender add the coconut flakes, and process until smooth and creamy.

The to coconut butter that you just made or just buy coconut butter add the rest of the ingredients and blend until smooth.

Adjust sweetener as needed but remember the crust is sweet as well.

Por the lemon mixture onto the crust and let set in the fridge for at least one hour.

Cut into bars.

Store in an airtight container in the fridge for up to one week.

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