Delicious Lemon Cashew Squares- No Bake

Nothing but…… YUMMM!!

Ingredients – Prep time: 15 mins

  • Base
  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 20 (290 grams) pitted medjool dates
  • Lemon whipped topping
  • 1 cup raw cashews, soaked for 2 hours, drained and rinsed
  • Juice from 2 lemons
  • Zest from 3 lemons
  • 1/4 cup coconut nectar
  • 2 tbsp water
  • 2 tsp coconut oil, room temperature
  • flesh from 1 vanilla bean
  • 500mL coconut cream, chilled
  • 1/4 cup dehydrated, unsweetened coconut chips, for garnish
  • extra lemon zest, for garnish

Directions – Cook time: 24 hours

  1. To make the base, in a food processor, chop cashews and almonds until chunky. (tiny pieces but not disintegrated)
  2. Add dates to the food processor and pulse until they’re broken down.
  3. Press date mixture into an 8×8 pan and place in the freezer.
  4. To make the whipped topping, combine cashews, juice, zest, coconut nectar, water, coconut oil, and vanilla flesh in the bowl of your food processor.
  5. Process mixture until smooth, about 2 minutes.
  6. Add coconut cream. Process until combined and smooth.
  7. Pour whipped topping over prepared base. Cover and place in the fridge to set overnight.
  8. The next day, cut into 16 squares and serve.
  9. Keep leftovers in original pan, covered and in the fridge. Will last up to a week.

Total time: 24 hours 15 mins .   Yield: 8×8 pan, 16 servings


–          For the base, feel free to use any nuts you have on hand.

–     The amount of lemon in this dessert just makes the squares sing!

–     For the whipped topping, any type of liquid sweetener should do the trick. But if you can’t find coconut cream, chill full fat coconut milk overnight and skim the thick topping out of the can.

–     For coconut nectar try “Upaya Naturals”.  The coconut nectar is similar to brown rice syrup or molasses, which probably could use instead.  Coconut Nectar is just as sticky, stringy, and lightly sweet. But it’s a great alternative to other high GI sweeteners like honey, maple syrup and brown rice syrup.

–     For Coconut Cream try; “Wilderness Family Naturals  Coconut Cream”  use as a topping.  It’s a great replacement for whipped cream, satisfies an ice cream craving, and works wonders in recipes that call for full-fat yogurt.





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