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Iced Lemon Bars
For the lemon bars:
1⁄2 cup almonds
1⁄2 cup cashews
1⁄2 cup unsweetened dry shredded coconut
Zest of 1 lemon
1 cup Medjool dates, pitted
2 -3 tablespoons lemon juice
1⁄2 teaspoon vanilla extract
For the lemon icing:
1 cup coconut oil
1⁄4 cup raw honey, coconut or agave nectar
Zest of one lemon
1⁄4 cup lemon juice
In a food processor, add almonds, cashews, coconut, and lemon zest and pulse until crumbly. Add the dates, and lemon juice, then continue processing until the mixture forms a ball against the sides.
Press the mixture into a plastic wrap lined loaf pan, taking special care to smooth the top. Place in the refrigerator until firm, about 1 hour. Remove and cut into small squares or bars.
While the lemon bars are chilling, make your icing. Beat the coconut oil until creamy with a hand mixer or food processor. Add the agave, lemon zest and juice, continuing to mix/process until well incorporated. Refrigerate the icing to harden slightly. When ready to serve, drizzle or spread the bars with the lemon icing.