These no bake paleo lemon bars are so creamy you won't believe they're gluten, grain, refined sugar and dairy free! Only 4 ingredients, so easy to make and so delicious!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 16Bars
Calories 164kcal
Author FoodFaithFitness
Ingredients
For the crust:
2/3CupRaw cashews(93g)
1/2CupDates,roughly chopped and loosely packed (70g)
1/2tspWater
For the bars:
2CupsRaw cashews,soaked in water overnight (270g)
1/2CupFresh lemon juice(don't use bottled)
5TbspNature Nate's Raw & Unfiltered Honey
1TbspLemon zest,packed
Pinch of salt
Instructions
To make the crust:
Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place the cashews into a large food processor and pulse until broken down and crumble. Add in the dates and 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. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.
To make the cream:
Drain the cashews and place them into a high-powered blender. Add all the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary.
Pour 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. Then, DEVOUR