No-Bake Lemon Bars

 

February 9, 2017

Recipes

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Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for No-Bake Lemon Bars, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

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No-Bake Lemon Bars
Print Recipe
Servings
12 bars
Servings
12 bars
No-Bake Lemon Bars
Print Recipe
Servings
12 bars
Servings
12 bars
Ingredients
Filling
Crust
Servings: bars
Instructions
  1. Place the raw cashews in a bowl and cover them with boiling water. Allow the cashews to soak for one hour.
  2. Meanwhile, grease an 8x8 baking pan with coconut oil.
  3. To make the crust, add almonds, dates, sea salt, and coconut to the bowl of a food processor and pulse until the ingredients are finely ground and sticky. If the mixture seems dry, add a few teaspoons of hot water to the mixture and continue to pulse until it is slightly damp.
  4. Press the crust evenly into the bottom of the greased baking pan.
  5. Once the cashews have finished soaking, drain the water from them. Add the cashews and the remaining filling ingredients to the bowl of a high-speed blender. Blend on high until the filling is smooth and creamy.
  6. Pour the filling over the crust. Place the bars in the freezer for a minimum of 6 hours. Store in the freezer.
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No-Bake Lemon Bars

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No-Bake Lemon Bars
Print Recipe
Servings
12 bars
Servings
12 bars
No-Bake Lemon Bars
Print Recipe
Servings
12 bars
Servings
12 bars
Ingredients
Filling
Crust
Servings: bars
Instructions
  1. Place the raw cashews in a bowl and cover them with boiling water. Allow the cashews to soak for one hour.
  2. Meanwhile, grease an 8x8 baking pan with coconut oil.
  3. To make the crust, add almonds, dates, sea salt, and coconut to the bowl of a food processor and pulse until the ingredients are finely ground and sticky. If the mixture seems dry, add a few teaspoons of hot water to the mixture and continue to pulse until it is slightly damp.
  4. Press the crust evenly into the bottom of the greased baking pan.
  5. Once the cashews have finished soaking, drain the water from them. Add the cashews and the remaining filling ingredients to the bowl of a high-speed blender. Blend on high until the filling is smooth and creamy.
  6. Pour the filling over the crust. Place the bars in the freezer for a minimum of 6 hours. Store in the freezer.
Share this Recipe
Powered byWP Ultimate Recipe






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Baja Eats: Poco and Mom's

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No-Bake Lemon Bars