Raw Coconut Lemon Squares

By mjensen

Bars/Squares

Ingredients

• For the crust:
• 1 cup dates, pitted
• 3/4 cup raw cashews
• 3/4 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• pinch salt (omit for healthier version)
• For the lemon filling:
• 1 1/2 cups homemade almond milk (or other plant-based milk)
• 1 cup dates, pitted
• 3/4 cup coconut butter (not coconut oil)
• juice and zest from 3 lemons
• seed from 1 vanilla bean (or 1 tsp. vanilla essence)
• pinch salt (omit for healthier version)
• Optional garnish ideas:
• additional lemon zest
• unsweetened shredded coconut

Details

Servings 20
Preparation time 30mins
Cooking time 30mins
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

1. Start by making the crust. Add all the dry ingredients together in a food processor and process until crumbly. Now add in the dates as well and continue processing until you have a sticky dough. Press this into a medium-sized square pan.

2. Add all the ingredients for the filling, except for the coconut cream/butter, into a food processor/high-speed blender and process the mixture until completely smooth, about 1-2 minutes. Add in the coconut cream/butter and continue processing until it has a creamy consistency. Pour this over the crust and flatten the top using a spatula.

3. Transfer this into the freezer and let it sit overnight to set. Remove from freezer the next day and cut into squares. Let let the squares sit at room temperature for 1-3 hours before serving (any longer than that you should place it in the fridge!). Store any left-overs in the freezer and it should keep for up to a month.


Note: Coconut butter is essentially just dehydrated coconut that has been blended to make a cream. It is a whole food and not the same as coconut oil, which is simply the oil without the meat of the coconut. For homemade coconut butter, simply add unsweetened shredded coconut to food processor and process until a creamy paste.