Do you have guests coming over that are raw or vegan or gluten-free? Wondering what you can make them that will satisfy while also meeting their dietary restrictions? Look no further than these beautiful, delicious coconut lemon bars! Best part is, you can make these ahead of time and store in the fridge until your guests arrive. As always, if you try this recipe make sure to tag us @VancouverDietitians on Facebook and Instagram!
1 cup pecans
1 cup almonds
5 Medjool dates, pitted
1/8 cup maple syrup
1/2 cup shredded coconut
1 tsp vanilla extract
1 tsp cinnamon
pinch of salt
1 can coconut cream
2 cups cashews, soaked for 2 hours
2 lemons, zested and juiced
1/3 cup maple syrup
2 tbsp coconut oil, melted
Line a 7x10 inch baking dish with parchment paper.
Blend the 'base' ingredients in a food processor or high-speed blender until crumbly but will stick together.
Press this mixture evenly into the bottom of the baking dish, set aside.
Blending the 'filling' ingredients in a food processor or high-speed blender until smooth.
Pour the filling over the base in the baking dish, top with lemon zest.
Place in the refrigerator for ~4 hours or until set.