Raw Vegan Lemon Raspberry Bars
These raw vegan lemon bars are the perfect healthy summer dessert with an added immunity boost! This recipe is made with clean and simple ingredients and is perfect for raw vegans, vegans, and non-vegans alike! This recipe is raw vegan, gluten-free, and refined sugar-free!
Equipment
Ingredients
Crust:
- 2 cups walnuts you can use almonds, cashews, macadamia, etc.
- ½ cup shredded coconut
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- Pinch of salt
- ½ teaspoon lemon zest
Lemon Filling:
- 2 cups raw cashews soaked
- ½ cup raw coconut milk thick part
- ¼ cup coconut oil
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 IMMUNI-TI superfood shot
- ½ cup maple syrup
- ½ teaspoon vanilla bean powder
- ½ cup raspberries
Instructions
- Begin by soaking the raw cashews in a large bowl of water overnight, or until the soaked cashews are soft throughout (for at least 4 hours).
- Combine all the crust ingredients together in a food processor and process until one firm ball has formed. Prepare a square pan with parchment paper and press the crust on the bottom of the prepared pan. Place in the freezer to chill while making the filling.
- Make the creamy filling by combining the soaked cashews (be sure to strain them before adding them) and all remaining filling ingredients except the raspberries together in a high-powered blender. Blend the mixture on high for a full minute, or until silky smooth. There should be no bumps of cashews.
- Pour the lemon filling over the crust. Place the raspberries randomly throughout.
- Cover and place in the freezer for at least 2 hours. Once solid, cut and serve!
Tried this recipe?Let us know how it was!