Ingredients
Scale
For the Crust
- 2 cups pitted medjool dates, packed (~20)
- 2 cups raw unsalted cashews
- ⅛ sea salt (or more, to taste)
For the Lemon Coconut Filling
- 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
Instructions
- 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 9×9 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.
Notes
*Store bars in the freezer for more of an ice cream bar texture or un the fridge for more of a cheesecake texture.
- Prep Time: 7 hours
Nutrition
- Serving Size: 1/9
- Calories: 269
- Sugar: 12
- Fat: 18
- Fiber: 2
- Protein: 6