Melt-in-the-mouth lemon bars
If you like sweet and sour flavours, this treat could become your new favourite! Lemon and coconut meet in this sweet, which together with cashow, dates, almonds and oatmeal create a mouth-watering combination of flavours. A rich amuse-bouche that is perfect for a party or just to eat. Easy to make, they take just 20 minutes to prepare and then a little patience. Try it!
Serves: 9-11 bars
Production time: 20 minutes + time to set in the fridge.
Difficulty: Easy
To prepare you need:
For the base:
- 55 g gluten-free oat flakes
- 155 g almond
- 45 g coconut flakes
- 10 large medjool dates or 24 plain soft dates (without stone)
- Pinch of salt
For the Filling:
- 210 g cashow
- 95 g coconut cream
- 3 lemon juice
- zest of 2 lemons (grate carefully so that the white part does not get into the mixture, it is bitter)
- 80 g maple syrup or honey
- a little natural vanilla , if desired
- a smaller cake tin (the tin used in the recipe is 23 x 17 cm).
How to make?
In a food processor, pulse the ingredients for the base until smooth and press into the bottom of a cake tin lined with baking paper. Use a loaf tin or a smaller oven dish. NB! Be patient when making the base – it takes time to make a thick batter! Be sure to use a food processor to make the base – a blender may not work.
Then, using a food processor or blender, blend the filling ingredients until smooth and pour over the base. Place the treat in the freezer until fully set and ready to cut.
P.S. The recipe uses a cake tin measuring 23 x 17 cm. If you don’t have a mould of the same dimensions to hand, feel free to use a mould of similar dimensions or a slightly smaller mould. A loaf tin is also suitable, just a little higher.
Store the treat in an airtight container in the freezer.
