Living Lemon Squares

Pucker Up for Living Lemon Squares. When I think of lemons, I think of a warm summer breeze and sipping ice tea with lemon on the back porch. That tart and refreshing flavor is perfect to balance the heat of summer. Lemons are amazingly rich in antioxidants and vitamin C. These attributes, along with the gentle cleansing properties of lemon, help your body to stay fresh and healthy, creating a summer glow. These lemon squares are a deliciously balanced treat of tart and sweet and so easy to make. The best part (besides their deliciousness) is that you don't have to turn on the oven in the middle of summer!
By / Photography By Christina Richey | June 01, 2013

Ingredients

Bars
  • 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
Frosting
  • 1 cup cashews
  • 2½ tablespoons lemon juice
  • 1 tablespoon coconut oil
  • 1 teaspoon raw honey
  • ⅛ teaspoon vanilla extract
  • 3 tablespoons water

Instructions

*Special Equipment: Food processor, blender (high-speed preferable), zester, chef's knife, glass baking dish and measuring cups and spoons.

Cooking

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.

Ingredients

Bars
  • 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
Frosting
  • 1 cup cashews
  • 2½ tablespoons lemon juice
  • 1 tablespoon coconut oil
  • 1 teaspoon raw honey
  • ⅛ teaspoon vanilla extract
  • 3 tablespoons water
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