Summer is always a reminder of picnics, friends and lemon dessert recipes. Lemon bars is one of our favorites. You know the kind with the shortbread crust and the fluffy, sugary, lemon filling on top. One of the best recipes for lemon bars is Betty Crocker’s.
But, now that in our household health is as important as taste, I thought I would get creative and see how the old fashion bars could be remade into a delightful, raw dessert.
Here’s how to do it:
First, to recreate the short bread type crust use 1.5 cups of macadamia nuts (do not soak ), grind them in your food processor with about 3 tablespoons of honey and 1/8 teaspoon of salt. When the nut mixture has the consistency of shortbread dough, press it into an 8 x 8 pan. Glass pans are best for raw recipes to avoid the possibility of any oxidation.
Clean your food processor, and next, with the S blade in place, put in one peeled and pitted Haas avocado, 1 medium banana, about 6 tablespoons of honey, the juice of 1 medium lemon and some of the zest. Puree until the mixture is smooth and creamy. Taste for sweetness and tartness. Adjust the flavors accordingly. Add 1/8 teaspoon of salt if you desire, plus about 4 teaspoons of pysllium for thickening. Continue blending until the ingredients are completely incorporated and the filling is very smooth. Finally, pour the lemon filling onto the crust, spread to the edges of the pan, cover, put in the refrigerator or freezer and chill for approximately 2 hours.
Cut the lemon dessert into 9-16 squares and share this raw remake lemon bars recipe with your whole food friends.
List of ingredients for this raw recipe:
Crust
1.5 cups macadamia nuts
3 tablespoons honey
1/8 tsp salt
Filling
1 Haas avocado
1 banana
1 lemon
Zest of 1 lemon
1/8 tsp salt
4 tsp psyllium
6 tablespoons honey
