I really love raw desserts. They satisfy my sweet tooth without making me crave more. I’m not sure how that works, but it’s one reason I’ve started experimenting with raw dessert recipes. This recipe for lemon coconut bars is adapted from the Lemon Coconut Bars recipe in Ani Phyo’s Ani’s Raw Food Kitchen. There’s no baking, no white sugar, no flour, and they literally take about 5 minutes to make. I think a raspberry or cranberry sauce would be a nice accompaniment to these bars, but maybe I’ll try that next time.
1/2 cup walnuts
1/2 cup almonds, chopped
1 to 1 1/2 cups pitted dates (I recommend buying dates with the pits, and removing them yourself. Dates already pitted tend to be on the dry side.)
1 vanilla bean or 1/2 tsp vanilla extract (I used vanilla extract, though the original recipe calls for a vanilla bean)
1/2 tsp sea salt
Zest of one lemon
Juice of one lemon, or about 2 tablespoons
1 cup shredded dried coconut, plus some for garnishing the bars
First, place the walnuts and almonds in a food processor. Pulse until the nuts are chopped. Add the remaining ingredients to the food processor, and process until you have a paste you can press into a pie plate or 9-inch square baking pan. Press the dough into the pan, and sprinkle with shredded coconut. Refrigerate for at least a few hours before serving.