With MEYER LEMONS!!
Life doesn’t get much better than that.
Especially since we had a random little heat wave in the middle of last week. And of course, it hit Thursday and I immediately wanted cookies because apparently Thursday=cookies. But seeing as it was waaaayyy too hot for any normal person to want to even consider turning on the oven, I wisely opted for no bake, raw lemon bars. Because they took about thirty seconds to throw together and then all I had to do was shove them in the fridge for chill time until I ate them. Lazy lazy and very nearly instant cookie gratification. Wheee!!!
Also, I love lemon desserts but I’m wildly picky. For instance, I find most lemon loaf cakes to be waaaayy too sweet—almost cloying and definitely icky. I love lemon scones and lemon curd—both of those are usually a good balance of not too sweet and just sweet enough. These bars totally fall into that category too—they’re not overly tart, but neither are they stupid-sweet.
Besides all that, they also happen to be raw, vegan, gluten free, and refined sugar free! Sooo…. breakfast, anyone??
And really. Anything with Meyer lemons: sign me up. They are SO much more exciting than a regular lemon (although these bars would also be delicious with regular lemons, I’m sure). Lemons=spring! Perfect springy dessert/breakfast/feelgoodtreat/younameit/please eat it.
That being said, these take pretty much five minutes to make so you have nooooo excuses. Lemon bars!! With nearly instant gratification!! YAY! Do it.
Raw Meyer Lemon-Coconut Bars
Recipe lightly adapted from Pure Ella, here! Raw, vegan, no bake, gluten free, and refined sugar free. They’re full of healthy fats and whole grains… AND they’re delicious. Recipe makes about 9 squares—I did mine in an 8 by 8 pan, but I think next time I’ll use something smaller so there’s a better crust to icing ratio.
For the crust:
- 1/3 c almond flour
- 1/2 c rolled oats
- 1/2 c raw buckwheat groats
- scant 1/4 tsp fine sea salt
- 3/4 c dates, pitted (and soaked if they’re hard)
- 3/4 c unsweetened, shredded coconut
- 1 tbsp pure maple syrup
- fresh zest of one meyer lemon
For the icing:
- 1/4 c unrefined coconut oil
- 2 tbsp coconut butter
- 2 tbsp pure maple syrup
- fresh juice of 1/2 a meyer lemon
Line your preferred pan with a parchment paper and set aside.
In a food processor, whiz together almond flour, oats, buckwheat, salt, dates, coconut, maple, and lemon zest until thoroughly mixed and blended (you’ll need to scrape the sides a bit). Upend the processor over your prepared pan, and pat the crust down with your hands until it’s evenly distributed.
In a microwave-safe bowl (or on the stove), melt coconut oil and maple syrup together. Once everything is fully melted, stir in coconut oil and stir until that melts as well. Set aside until this cools off a little, then stir in the lemon juice. Pour all this goodness over your prepared crust, and carefully transfer to the fridge to chill for at least an hour before cutting and serving. Keep it stored in the refrigerator, assuming there’s any left to store…