Wednesday, February 4, 2015
Lemon Bars (raw and gluten free)
yields 15 bars
2 cups pecans*
1/2 cup unsweetened shredded coconut*
12 pitted dates, soaked and drained
2 tbl lemon zest
1/4 tsp sea salt
1 cup plus 2 tbl coconut oil, melted
9 tbl coconut butter, softened
9 tbl fresh lemon juice
9 tbl maple syrup
Zest of one lemon
1/4 tsp turmeric (for color)
*If you don't care about these being totally raw, toast the pecans and coconut for even better flavor.
Combine the pecans and coconut in a food processor and blend into fine crumbs. Add the dates, lemon and salt and pulse until the mixture come together. Press into a lined 9x13 inch casserole dish or an 8x8 inch dish for really thick bars. The above picture is from a 9x13 inch dish.
Combine the filling ingredients in a blender or food processor and mix until smooth. Pour over the crust and chill until hard, about 20 minutes.
Store in the fridge.