Raw Lemon Pie Bar

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Vegan Raw Lemon Pie BarA few months ago, I posted a raw lemon pie recipe trying to replicate the Hail Merry lemon tarts. They turned out good, but not as lemony as I wanted, and couldn’t figure out why, since I used 5 lemons in the recipe!

I recently decided to play around with the original recipe, and came up with this raw lemon bar recipe. It took me several attempts when it came to the crust, but I think I got it the third time around.

What do you think?

Lemon Crust

  • 1 cups of raisins
  • 1 cup of shredded coconut
  • 1 cups of almonds
  • 2 tsp of coconut butter or oil
  • Juice of 2 lemons
  • Zest of 2 lemons
  • Vanilla flavor or extract to taste
  1. To make the crust, process the almonds with coconut flakes in the food processor until it becomes almond meal.
  2. Combine the remaining ingredients in the food processor.
  3. Process until you have a sticky mess.
  4. Place the mixture in glass container and press down until even.
  5. Place in the freezer until it is hard.

Lemon Cashew Filling

  • 2 cups of cashews (soaked for 4 hours and rinsed-optional)
  • 1 cup of shredded coconut
  • 8-10 dates (soaked for 4 hours-optional)
  • Juice of 3 lemons
  • Zest from 3 lemons
  • 2 tsp of lemon flavor
  • 1 Tbsp of coconut butter or oil (soft)
  1. Place the cashews in the food processor and blend until they have butter consistency.
  2. Add the remaining ingredients to the food processor and process until smooth.
  3. If it is not “lemony” enough add more lemon zest and/or juice.
  4. Once the crust is ready, pour the lemon cashew mixture on top, and evenly spread.
  5. Sprinkle coconut flakes on top of the bars (optional)
  6. Place in the fridge or freezer for 30 minutes or until firm.

Enjoy the lemony goodness. I know I did!

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