Try this Thick Raw Lemon Bars recipe, or contribute your own.
- filling:
- base:
- 1 c. walnuts or pecans
- 1/4 c. unsweetened coconut
- 6 large, soft dates (i used medjool)
- 1/4 t. salt
- 1 t. lemon zest
- 1/2 t. water as needed for combining
- 6 t. coconut oil
- 3 t. coconut butter
- 3 t. maple syrup or raw honey
- 3 t. lemon juice
- 2 t. lemon zest
- 9 drops stevia to taste (or another 2-3 teaspoons of liqui
- dash of turmeric for color (optional)
- Carbohydrate 3.7917315625 g
- Cholesterol 0 mg
- Fat 8.1077565625 g
- Fiber 1.72423435523609 g
- Protein 3.26272083333333 g
- Saturated Fat 2.04810072916667 g
- Serving Size 1 1 bar (62g)
- Sodium 11.8754895833333 mg
- Sugar 2.06749720726391 g
- Trans Fat 0.707940989583332 g
- Calories 92 calories
Step-by-step
- Process together the ingredients for the bottom layer (add a little water if necessary to bring everything together).
- Make sure it is well combined, and press it into a small glass dish (I used a 7 x 5 inch Pyrex dish).
- Gently melt together the coconut oil with the coconut butter.
- Stir in the remaining ingredients, adding stevia to taste.
- Pour atop the bottom layer.
- Place into the fridge or freezer until set.
- Cut and enjoy!
Operating without a food processor transforms this dessert into a grueling chopping exercise, yet the machine alone cannot guarantee structural integrity. Without sufficient chilling time, the fat matrix fails and the filling slumps into a pool. Achieving a sliceable bar requires managing moisture content and fat crystallization precisely.
- Process the walnuts or pecans until fine meal forms, but stop before oils release completely to prevent a greasy base.
- Press the base mixture firmly into a lined 7x5-inch glass dish using a flat-bottomed measuring cup to compact the crumbs evenly.
- Melt the coconut oil and coconut butter over low heat between 76 degrees and 85 degrees Fahrenheit, ensuring the tropical fats do not overheat and separate.
- Chill the assembled dish in the freezer for at least 45 minutes until the saturated fats solidify thoroughly before slicing with a sharp knife warmed in hot water.
Citric acid from the fresh juice cuts through the dense fat profile of the nut crust and coconut butter. Balancing the sour juice with maple syrup or raw honey prevents the filling from tasting aggressively sharp.
