Berry Lemon Bars

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October 9, 2016

Recipe by Real Simple Good


For the crust:

1½ cups nuts (I used 1 cup of almonds and ½ cup walnuts)

¼ cup shredded unsweetened coconut

10 dates, pitted

¼ tsp salt

For the cashew cream:

3 cups raw cashews

1 lemon, zest and juice

¼ cup pure maple syrup

2 tbsp coconut oil

1 tsp vanilla

For the berry topping:

3 cups of fresh berries (I used 2 cups of blueberries and 1 cup raspberries)


1Important Prep Note: The cashews need to be soaked overnight before you can make the cashew cream.

For the crust:

1Line a 7x11'' pan with parchment paper, and preheat oven to 350 degrees.

2Place the nuts and shredded coconut in your food processor and pulse until the texture is roughly chopped.

3Add the pitted dates and salt to your food processor and continue pulsing until the texture is grainy.

4Remove mixture from your food processor and press down into parchment lined pan.

5Bake for 15 minutes until the edges are golden brown.

6Remove from oven and set aside.

For the cashew cream:

1Note the cashews should be soaked overnight before making the cashew cream.While the crust is baking, place all of the cashew cream ingredients in your food processor and pulse until the mixtures is smooth and creamy.

2You will need to stop periodically and scrape the sides down and continue pulsing.

3Once the cashew cream has formed, layer it on top of your crust.

4Set the pan aside again to make the berry topping.

For the berry topping:

1Place the berries in a sauce pan over medium, low heat.

2Let your berries reduce to a jam like consistency. I used blueberries and if you do too, start with them in the sauce pan first because they take a little longer to break down. Once they have mostly popped, then add the rest of your berries.

3Remove your berry sauce from the heat and let it cool.

4Once cooled, layer on top of the cashew cream.

5Place your pan in the freezer for a few hours to let everything set.

6Remove and cut into squares and serve!

7Note: You can store these in the freezer for a couple of weeks or in the fridge in an airtight container for about a week.


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