Published on 1^st February 2017

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Credit: Courtesy of Angelique Panagos | London Nutritionist | Twitter | Facebook | Instagram

We think these lemon bars would make a lovely treat for mums this Mother’s Day – especially if served with a cup of tea and a few hours off! Just remember, although these bars are free from refined sugar, they are sweetened with dates so should still be eaten in moderation!

Ingredients - crust:

• 6 soft pitted dates, soaked in boiled water
• 2 heaped tbsp ground flaxseed 
• 75g pecans
• 95g walnuts 
• Pinch of sea salt
• 3 to 12 tbsp of water

Ingredients - topping:

• 100g unsweetened desiccated coconut
• 100g cashew nuts
• 90g coconut oil, melted
• 9 large soft pitted dates, soaked in boiled water
• Zest of 3 unwaxed lemons
• Fresh lemon juice of 4 lemons
• 2 tsp turmeric 
• 3 tbsp maca powder (optional)
• 2 cups coconut milk

 Method - crust:

• In a food processor, chop the dates, ground flaxseed, walnuts and pecans.
• Add salt and 3 to 5 tbsp of water to achieve a dough-like consistency. If using a blender add up to 12 tbsp of water. It’s best to add the water gradually, so the mix doesn’t end up too wet.
• Line a traybake tin with parchment paper. Press the dough mixture into the base of the tin, pressing down firmly. You may need to wet your hands slightly while doing so.
• Place in the fridge to chill while you make the topping.

 Method - topping:

• Soak dates in freshly boiled water and allow to stand.
• In a blender, add the cashew nuts and coconut milk and blend until smooth.
• Drain the dates and add to the blender together with the coconut oil, turmeric and desiccated coconut. Blend further.
• To this, add the lemon juice, maca powder (if using) and lemon zest and blend until smooth. The mixture should have a creamy consistency.
• Pour the lemon mixture over the crust and let this set in the freezer until firm (about 1 to 2 hours).
• Transfer to the fridge around an hour before you are ready to eat.
• Cut into bars, storing leftovers in the freezer.

 

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