Though the weather is cooling, citrus is coming into season at this time of year. And nothing brings sunshine to your cloudy days like the bright, beautiful flavor of lemons. Thus quick raw vegan Lemon Bar recipe is the perfect way to bring lemony joy into your day. They are even healthy enough for breakfast!
Almonds and pumpkin seeds are great snacks on the go, and they offer a wealth of nutritional benefits. Almonds are great sources of protein. Though they are not the healthiest nuts around (that distinction belongs to pecans and walnuts), they do offer lots of nutritional benefits. Almonds help with weight management, heart health and even brain health. And pumpkin seeds are true nutritional superstars! They are most famous for their high zinc content, but just a quarter cup contains a huge amount of manganese, magnesium and phosphorus. They contain a variety of forms of Vitamin E and they contain anti-microbial, anti-fungal and anti-viral properties. Learn more about these magic little seeds on Worlds Healthiest Foods.
Raw Lemon Coconut Bars
1½ cups almonds (substitute walnuts or pecans)
½ cup pumpkin seeds
Pinch sea salt
1 cup pitted Medjool dates
2-3 Tablespoons fresh lemon juice
1 teaspoon vanilla powder (or vanilla extract)
Zest of 1 lemon
1 cup coconut butter, softened
Shredded, unsweetened coconut for garnish
- Pulse almonds, pumpkin seeds and salt in food processor until finely ground. Add dates, lemon juice, vanilla, and half the lemon zest. Pulse until mixture is cohesive and sticky.
- Press almond mixture evenly into an 8×8 baking pan.
- In a small bowl, mix together coconut butter and remaining lemon zest until smooth (if mixture is too thick to stir, warm slightly over a pot of simmering water).
- Spread coconut butter mixture onto crust and smooth the top. Let chill for one hour to set, then cut into squares. Enjoy! Makes 16 squares small squares.
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