Description
Delicious and creamy no-bake lemon cashew bars made with wholesome ingredients.
Ingredients
Scale
- 1 cup raw almonds (or cashews/pecans)
- 1 cup pitted Medjool dates, packed
- 1/4 tsp sea salt
- 2 cups raw cashews, soaked (at least 4 hours or quick boil 30 mins)
- 1/2 cup fresh lemon juice
- 1/4 cup full-fat coconut cream (the thick part from a chilled can)
- 1/4 cup maple syrup
- 2 Tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal.
- In a food processor, pulse the almonds and salt until coarsely ground. Add the dates and process until the mixture is sticky and holds together when pressed.
- Press the crust mixture evenly into the prepared pan. Set aside in the freezer while preparing the filling.
- Drain and rinse the soaked cashews thoroughly. Combine the drained cashews, lemon juice, coconut cream, maple syrup, lemon zest, vanilla extract, and salt in a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Pour the creamy lemon filling over the chilled crust. Tap the pan gently to release any air bubbles and smooth the top with a spatula.
- Freeze the bars for at least 4-6 hours, or until fully firm.
- Once frozen, use the parchment paper overhang to lift the bars out of the pan. Let them sit at room temperature for 10-15 minutes before slicing into 12 bars.
- Store leftovers in the freezer or refrigerator.
Notes
- Make sure to soak the cashews for the creamy filling.
- Adjust the sweetness to your preference by varying the amount of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg