Spring is finally here, well most days it is. Some days still have that awful white stuff coming out of the sky, but some days are warm and sunny! I love the new growth that you see in the spring! The baby birds are chirping, the grass is starting to turn green and the plants are starting to peek out of the ground.
A flavour that makes me think of spring is lemon. Lemon is such a vibrant scent and flavour! It totally awakens your taste buds just as everything outside is awakening. Even better is that you don’t have to cook or bake anything. This recipe is completely no cook and no bake!
Base:
1 1/2 c. almond flour
1/2 . coconut oil
1/2 c. coconut palm sugar (or desired granular sugar)
Lemon Filling:
1 c. raw cashews (soaked and rinsed)
3 lemons (including the zest and 1/2 c. lemon juice)
1 Tbsp. gelatin powder (if vegan see note **)
1/2 c. boiling water
2/3 c. maple syrup
2-3 pinches ground turmeric (optional for colour)
Crust:
Line a 9″ by 13″ pan with parchment paper. In a medium size bowl mix almond flour coconut oil and sugar together. Press into pan. Set in fridge to harden.
Filling:
Place all ingredients into high powered blender. Place on high until completely blended. Pour onto crust. Place in the fridge until set, usually 3 hours. Cut into bars and enjoy! Keep stored in the fridge or freezer.
*For vegan please replace gelatin with agar agar.
