I have been wanting to make a raw lemon dessert for a while. These lemon squares are vegan, dairy free, gluten free and have no refined sugars. There’s no baking involved so they’re pretty easy to make. These treats are healthy, light and refreshing.
The recipe is from Healthful Pursuit.
½ cup raw cashews
½ cup raw almonds
20 (290 grams) pitted medjool dates
1 cup raw cashews, soaked for 2 hours, drained and rinsed
Juice from 2 lemons
Zest from 3 lemons
¼ cup coconut nectar *
2 tablespoon water
2 teaspoon coconut oil, room temperature
flesh from 1 vanilla bean *
500mL coconut cream, chilled
¼ cup dehydrated, unsweetened coconut chips, for garnish
extra lemon zest, for garnish
* Instead of using coconut nectar, I used maple syrup. I had no vanilla beans so I used vanilla essence instead.
For the base, you can use any type of nuts. For the topping, any liquid sweetener can be used. If you don’t have coconut cream, chill full fat coconut milk overnight and skim the thick topping out of the can.
1) To make the base, in a food processor, chop cashews and almonds until chunky.
2) Add dates to the food processor and pulse until they’re broken down.
3) Press date mixture into an 8×8 pan and place in the freezer.
4) To make the lemon topping, combine cashews, juice, zest, coconut nectar, water, coconut oil, and vanilla flesh in the bowl of your food processor.
5) Process mixture until smooth, about 2 minutes.
6) Add coconut cream. Process until combined and smooth.
7) Pour topping over prepared base. Cover and place in the fridge to set overnight.
8) The next day, cut into 16 squares and serve. Keep leftovers in original pan, covered and in the fridge. You can keep them in the freezer. Will last up to a week.
Note: They must be served cold. If left at room temperature for too long, they’ll melt.
These lemon squares are not overly sweet. The base is chewy and the topping is creamy and tangy. You’ll be wanting more than one.
“I love nuts. I’m for nuts. I am nuts.” ~ Penn Jillette