These lemony coconut bars are a perfect creamy citrus texture mixed with a naturally sweetened raw cookie crust--a perfect combination for a spring day. As my final entry for the So Delicious Spring Fling Dairy Free Recipe Contest, I highly recommend making this recipe to impress your non-vegan friends; it's impossible to tell it's naturally sweetened and made with absolutely no dairy (or eggs or gluten or soy, for that matter).
It's easy and fast, minus a bit of chilling/setting time. I made it topped with a scattering of finely shredded unsweetened coconut garnished with raw sugar-dipped lemon slices for a pretty touch, but you can make it easier and sans sugar by omitting that last bit.
Vegan Raw Lemon Coconut Bars
Yields 9 large bars or 12 med or about 24 mini
1 cup sunflower seeds
2 tablespoons So Delicious Unsweetened Original Coconut Milk
1/2 cup unsweetened coconut flakes
8 Medjool dates
¼ teaspoon sea salt
1-1/2 tablespoon lemon zest
1½ cups cashews, soaked for 2 to 4 hours and drained
1/3 cup So Delicious Coconut Creamer
¼ cup coconut oil
¼ cup coconut water or additional coconut creamer
3 tablespoons maple syrup or raw honey
½ teaspoon pure vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest
*optional: natural yellow food coloring or 1/8 teaspoon turmeric for color
1. Food-process or blend together the ingredients for the bottom layer (add additional coconut milk if needed to bring everything together).
2. Make sure the dough is well combined, and press it into a wax paper-lined 8” square pan.
4. Pour the filling onto the bottom layer.
5. Place into the fridge or freezer until set. Garnish with additional coconut and sugar-dipped lemon slices if desired.
Cut and enjoy!
|optional: dip thinly sliced lemon into raw sugar|
|you can make 9 large bars or 12-24 small ones|