Side Pannel
No-Bake Lemon Bars
No-Bake Lemon Bars
- Recipe Submitted by maryjosh on 12/26/2019
Ingredients List
- For the crust:
- 2/3 Cup Raw cashews (93g)
- 1/2 Cup Dates, roughly chopped and loosely packed (70g)
- 1/2 tsp Water
- For the bars:
- 2 Cups Raw cashews, soaked in water overnight (270g)
- 1/2 Cup Fresh lemon juice (don't use bottled)
- 5 Tbsp Nature Nate's Raw & Unfiltered Honey
- 1 Tbsp Lemon zest, packed
- Pinch of salt
Directions
To make the crust:
Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the cashews into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
Press the crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.
To make the cream:
Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary.
Pour over the crust and smooth out evenly. Freeze until totally firm, about 4-6 hours.
Let the bars stand at room temperature for 5-10 minutes before slicing. Then, DEVOUR
Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the cashews into a large food processor and pulse until broken down and crumble. Add in the dates and pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
Press the crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.
To make the cream:
Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary.
Pour over the crust and smooth out evenly. Freeze until totally firm, about 4-6 hours.
Let the bars stand at room temperature for 5-10 minutes before slicing. Then, DEVOUR
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