Image of Raw Lemon Coconut Cream Bars with dates, almonds and Himalayan sea salt

Raw Lemon Coconut Cream Bars with dates, almonds and Himalayan sea salt

Republished with permission from kneadtocook.com.

I’ve been working on several different bar recipes for some menu tastings.  I wanted to incorporate some buckwheat groats (gluten free) to add more texture to the crust and that’s just what they did. Groats are fruit seeds that are related to rhubarb and sorrel making it a suitable substitute for grains for people who have a gluten sensitivity.  they are packed with manganese, fiber, copper, phosphorous.  And on top of this they provide a great crunch factor to a rather soft crust!  The cashew cream I use for the filling is a creamy, cheesecake-like texture without any dairy.  I took a lot of pictures to help you through this recipe because although it’s easy the texture is so important!  The recipe is very easy but waiting for it to set up in the freezer is the most painful part if you’re impatient like me. It is definitely worth the wait though!

Raw Lemon Coconut Cream bars vegan gf.

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Serves: 3-6

Prep time: 45 minutes

Cook time: none

Ingredients for the Crust:

  • 10 Medjool dates, pitted – if not soft, soak in boiling water for 15 minutes.

  • 1/3 cup of raw almonds

  • 1/2 cup of gluten free rolled oats – I used Bob’s Redmill

  • 1/3 cups of buckwheat groats

  • 1 cup of shredded coconut flakes

  • 3 tablespoons of maple syrup

  • Pinch of pink Himalayan salt

Ingredients for the Filling:

Directions for Crust:

  1. Into your food processor, add all of your ingredients (for the crust) and blend until the dough can be pinched and sticks together nicely.  Taste to adjust salt as well.
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  2. After the ingredients have been pulsed. IMG_5458

  3. To prepare your crust – take a 9×9 square pan and line with parchment and overlap the sides so it’s easy to remove once frozen.  Press the crust into the pan evenly.  See photo below.
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Directions for the Filing:

  1. Drain and rinse your soaked cashews.  Place them and the other ingredients through salt into your high speed blender or Vitamix.  Blend until creamy.  If you need extra liquid, add additional water or lemon juice cautiously.  Should be a thicker, pudding-like texture.  See photos to compare:IMG_5468
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  2. Stop and scrape the sides down as necessary.  Sample your batter to ensure the flavors are to your liking.  Then pour into your prepared crust.
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  3. Spread that out evenly and top with coconut flakes if you wish.  Then proceed to cover with tinfoil and freeze overnight or until firm.  Prior to serving – let the pan sit out for about 10 minutes to thaw a bit.  Slice and serve.  I wrap the bars individually and store in a large ziploc baggie.

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They are well worth the wait! If your family is like mine they will be all gone by this time tomorrow so make sure to have some yourself! I love bringing these to family get together’s and to parties. My friends and family are always amazed that the bars aren’t store bought and they are also gluten free and vegan. They were the snack that convinced my friends and family that going gluten-free and vegan is delicious!

Source

http://kneadtocook.com/raw-lemon-coconut-cream-bars-vegan-gluten-free/

Image Sources

http://www.recipeshubs.com/thumbs/2261843-raw-lemon-coconut-cream-bars.jpg

http://kneadtocook.com/wp-content/uploads/2015/05/IMG_5457.jpg

http://kneadtocook.com/wp-content/uploads/2015/05/IMG_5479.jpg