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Sweet lime squares with lavender and bee pollen
These raw sweet lime bars with lavender and bee pollen are cool and serene like a tall glass of iced lemonade on a blistering night in late June, when the lilacs are blooming and the crickets are singing their lullabies all around you.
Servings 12
Ingredients
Base:
- 1 cup almonds
- ½ cup desiccated coconut
- ⅓ cup Medjool dates
- 1 TB coconut oil
- zest of 1 sweet lime or lemon
- ½ teaspoon lavender buds a pinch will do fine
- Pinch of sea salt
Filling:
- 2 cups cashews soaked
- Juice of 3 sweet limes
- Zest of 1 sweet lime
- ¼ teaspoon sea salt
- ½ teaspoon lavender buds
- 1 TB honey or maple syrup you may want to use more if using regular lemons
- 1 TB coconut oil
- Pinch of salt
Topping:
- Lavender buds for decorating
- Bee pollen for decorating (optional)
Instructions
- Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
- Cover a bar pan or half baking sheet with parchment paper.
- In a food processor, grind almonds and coconut together until a coarse meal forms. Add remaining crust ingredients. Process until mixture holds together well, and you can form it into shapes. Press evenly on your prepared baking sheet.
- Without washing your food processor, add all filling ingredients and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add water, one tablespoon at a time. Pour filling on bottom. Chill in fridge for at least 4 hours.
- To serve, sprinkle lavender buds and bee pollen. Serve chilled.