Are you ready for Spring? Here in Austin the weather is not giving us much choice. Mother Nature is in full bloom and the allergens are through the roof! While cedar season has started to calm down we are now getting a light layer of that lovely green pollen all over our outdoor furniture and cars. But of course with the scratchy eyes and throat comes the lovely colors, smells and tastes of Spring.
We recently purchased our very first home back in August of ’15. With this being our first Spring in the new house we quickly discovered the beautiful plants spread throughout our property. A gorgeous mountain laurel has already started sharing her brilliantly fragrant flowers while my new favorite tree (a forest pansey) is displaying its’ vibrant purple blooms.
Not only does Spring bring about an assortment of smells and sights, but it is also time for some refreshing food. When the calendar hit March 1st it is as if my taste buds were on cue. I immediately started craving all things lemon. Lemon salad dressing, lemon bars, lemon coffee cake?! Yes, my body is quite demanding. What I opted for were these delightful, and healthy, no-bake lemon bars. They are free of refined sugars, dairy, and of course, gluten. Feel good about the food you are putting in your body while also loving the flavors of Spring. Make sure to keep these refrigerated between serving since the coconut oil tends to melt if kept above 75 degrees for too long. Hope you enjoy!
If you like recipes like this, be sure to check out my cookbook FREE TO BE RAW full of 30 refined sugar free, dairy free, vegetarian, and of course, gluten free desserts!
Zesty & Healthy No-Bake Lemon Bars
Delightful, and healthy, no-bake lemon bars. They are free of refined sugars, dairy, and of course, gluten.
- 1 ½ c. gluten free oats quick cooking
- 1 ½ c. almonds raw
- 1/3 c. dates pits removed, coarsely chopped
- 1/3 c. honey or maple syrup for vegan
- 3 T. coconut oil melted
- ¼ t. salt
- 2 c. cashews “raw” (previously soaked in water for 1 hour)
- 3 T. honey or maple syrup for vegan
- 1 T. coconut oil
- ¼ t. salt
- 3 T. lemon juice
- Zest of 1 ½ lemons
- 2 T. water
For the Almond Crust:
- Soak raw cashews in a bowl of water for 1 hour. Drain and let dry for 30 minutes.
- Process almonds and oats for 1 minute and 30 seconds in the bowl of a food processor, or until a fine powder forms. Add dates and process for another 30 seconds.
- Add in remaining tart ingredients and process another 1-2 minutes, or until mixture begins to stick together.
- Place parchment paper on the bottom of an 8- or 9-inch square baking dish. Press tart mixture into the bottom of the pan.
For the Lemon Filling:
- Process drained cashews for 1-2 minutes, or until cashews become smooth. Add remaining lemon filling ingredients to processor. Process for another 2-3 minutes.
- Spread lemon filling evenly on top of the almond crust. Refrigerate for at least 2 hours before serving. Enjoy!