Ingredients
For The Crust:
- ⅔ cup raw cashews (93 grams)
- ½ cup dates roughly chopped and loosely packed (70 grams)
- ½ teaspoon water
For The Bars:
- 2 cups raw cashews soaked in water overnight (270 grams)
- ½ cup fresh lemon juice
- 5 tablespoons raw unfiltered honey
- 1 tablespoon lemon zest packed
- Pinch of salt
Instructions
To Make The Crust:
- Line an 8x8-inch pan with parchment paper, leaving a few inches extra around the pan to use as a handle.
- Place the cashews into a large food processor, and pulse until broken down and crumbled. Add in the dates, then pulse until combined and the mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.
- Press the crust firmly into the bottom of the prepared pan. Press it until it's very thin at the bottom. Place into the freezer while you make the cream.
To Make The Cream:
- Drain the cashews and transfer to a high-powered blender. Add all the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Remove the crust from the freezer. Pour the cream mixture over the crust and smooth out evenly. Freeze until totally firm, about 4-6 hours.
- Let the bars stand at room temperature for 5-10 minutes before slicing.