Lemon Creme Bars

 

FOR THE CRUST

1 cup pecans (or nut of choice; preferably organic or pesticide free. If not soak any nuts in neutralizer. For info on this see my blog How to Have a Toxin-Free Home, Easily)

1/4 cup unsweetened coconut flakes

4 pitted Medjool dates (soaked in warm water for a few minutes)

1/4 tsp. salt

1/2-1 TBSP lemon zest*

1/2-1 tsp. fresh lemon juice*

FOR THE LEMONY FILLING*

1/2 cup coconut oil (Click here for more awesome uses for coconut oil)

1/4 cup coconut butter

1/2 cup coconut cream from one can of full fat coconut milk (keep can in refrigerator for a few hours, then scoop off just the hardened cream – save the liquid milk for smoothies or other recipes!)

1/8-1/4 cup maple syrup

4-6 TBSP fresh squeezed lemon juice*

3 tsp lemon zest*

pinch of powdered turmeric (for yellow color)*

INSTRUCTIONS

  1. Combine all ingredients for the crust in a food processor until well-mixed and crumbly. Press into the bottom of an 8″x8″ baking dish.
  2. Add the coconut oil, coconut butter, and coconut cream to a bowl and soften until nearly melted (place bowl into a sink of hot water). Once well combined, add the rest of the filling ingredients and mix. Pour over the crust in the baking dish and place in freezer for about 15 minutes until set. Then transfer to the refrigerator to keep cool until ready to devour. (If you have any leftovers, which I highly doubt, keep them in the fridge!)

 

*Bonus: you can also make these as lime bars, chocolate bars, or even pumpkin spice bars! Follow the same basic recipe, but for lime substitute lime zest & juice instead of lemon & add a dash of spirulina for a green color, and for chocolate bars omit all of the citrus ingredients, and just add 1/2 cup cacao powder (or unsweetened dark cocoa if you don’t mind it not being raw) to the filling. For the pumpkin spice, omit the citrus and add cinnamon & nutmeg to the crust and 1 cup of pureed pumpkin, cinnamon & nutmeg, 1 tsp maple extract, and 1 tsp vanilla extract to the filling.

Enjoy!