While living in a boarding school, we had this absolutely amazing lemon dessert they were serving us probably once a month. Most of the other students thought it was ‘yuk’, but I was absolutely IN LOVE with it. In the end of the dinner, there was so much left out that I would go to the kitchen and the cooks would give me HUGE amounts of it – and believe me, I would eat it in a matter of hours, not days!
Then I decided I would give up sugar and basically clean up my diet. Imagine how challenging it was for me to watch this very same dessert being served and not being able to take a bite! Ever since, I have been secretly dreaming of it, trying to get the taste by experimenting with raw cheesecakes and bars.
Finally this recipe does a great job by combining a crunchy base with the right amount of sweet-sour taste in the filling
And still, it’s incredibly easy to whip up!
1/2 cup dates, pitted
1/3 cup walnuts (any nut will work, use pumpkin seeds or oats for nut free version)
1 1/2 cup unsweetened coconut flakes or 1/2 cup coconut butter
1 tablespoon maple syrup or 2 pitted dates
2 Tablespoon lemon zest (organic preferred)- from about 2 lemons
1/2 cup fresh lemon juice (from 2-3 lemons)
2 Tablespoon coconut oil
1/2 teaspoon turmeric (for color)
WHAT TO DO
In a food processor, chop the dates, nuts, and salt until a dough-like consistency is formed.
In a 8×8 pan lined with parchment paper, press the crust into the bottom in an even layer. Wet your hands slightly it is sticky.
In a food processor or blender add the coconut flakes and process until smooth and creamy.
To the 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.
Pour 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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