Raw Lemon Squares with Coconut and Cashews
Celebrate winter citrus with these no-bake lemon squares. With coconut, cashews and maple syrup, these sweet treats are a nutritious take on the classic.
- For the base:
- 1 1/4 cups gluten free oat flour
- 12 dates
- 3 tablespoon coconut butter
- 1 teaspoon vanilla bean extract
- For the filling:
- 1/2 cup fresh lemon juice
- 1/2 cup maple syrup
- 1 cup cashews, soaked
- 1/4 cup coconut butter
- 1/2 cup full fat coconut milk
- 1 teaspoon turmeric
Line a 8x8 pan with parchment, allow some parchment paper to hang over the sides.
Process dates, coconut butter, oat flour and vanilla in a food processor until a sticky dough is formed. Spoon mixture into prepared pan and smooth with the back of a spoon.
Place the pan in the freezer while work with the filling.
In a food processor, add all filling ingredients, process until smooth. Pour the filling over the base mixture. Place tart in the freezer for 4 hours to set.