- 3 cups almonds
- 1¼ cup dates, pitted and chopped
- ½ teaspoon salt
- Zest from 3 lemons
- ¼ teaspoon vanilla
- 2½ tablespoons fresh lemon juice
- 2/3 cup coconut flakes
- 1 cup cashews
- 2½ tablespoons lemon juice
- 1 tablespoon coconut oil
- 1 teaspoon raw honey
- ⅛ teaspoon vanilla extract
- 3 tablespoons water
*Special Equipment: Food processor, blender (high-speed preferable), zester, chef's knife, glass baking dish and measuring cups and spoons.
To make bars, process almonds in your food processor until you have a fine powder. Add salt, dates, zest, vanilla and lemon juice and process until you have flaky "dough" that sticks together when you pinch it. Put mixture into large bowl and add coconut flakes, mixing in with hands. Press your dough into a shallow square glass dish or pan until even. Set aside.
To make frosting, blend all ingredients in blender until smooth and creamy, using spatula to push mixture back down as it migrates up the sides of the blender.
Spread frosting over bars and sprinkle with coconut flakes and lemon zest.
Put in refrigerator to chill and set for an hour. Serve and enjoy!
Keep refrigerated for up to 5 days; freeze for up to 2 months.