I love lemon anything and I love coconut anything. And I love the two together . One of my all-time favorite desserts is the lemon coconut bundt cake in my Veganomicon cookbook but unfortunately I can’t eat cake everyday. Since I’ve been experimenting with making my own version of Lara Bars, I had to do one of my favorite flavor combinations. Oh boy, it did not disappoint. I feel way less guilty about devouring these little treats that are raw, vegan, whole food ingredients, with no sugar added.
Makes about 20 1-2 inch squares
1 cup raw cashews
2 cups dried dates, pitted
3/4 cup shredded unsweetened coconut
Zest of one lemon
2 tsp lemon juice
Pinch of salt
Note: If your dates aren’t very soft, soak them in hot water for 10 minutes or until softened.
Blend cashews in a food processor until it’s just beginning to turn from a powder to a nut butter. This will take a few minutes so be patient. Now add your dates and process until it all comes together. This could also take a few minutes. Scrape down the sides if needed. Now add remaining ingredients pulse several times until all incorporated.
Remove and place on parchment paper. Press into a square or rectangle and place another sheet of parchment on top. Optional: use a cast iron skillet to flatten the top. Chill in the refrigerator for about an hour, then cut into squares. Store in the refrigerator.