Lemon Coconut Bars
April 3, 2013 § 8 Comments
Aaaaaaaaaaaaaaannnnnnnnnnnnnndddddddd . . . we’re back! Sometimes I feel like this little blog of mine is like that neglected flower on the corner of the desk. You know the one. Its leaves are a little brown and shriveled, the dirt is less like dirt and more like mossy dust and it sits there in its pot, taunting you daily with your bad parenting skills, only to bounce back and grow lush and strong again once you remember that the poor sucker just needs some water and sunshine. Duh! So ya, my food blog sometimes feels like a sad little plant.
There has been cooking aplenty over here though! Soups and salads, gourmet sandwiches, smoothies, cookies, frittatas and breakfast for dinner. Sadly, I haven’t had a chance to take pictures of ay of these. However, I do have a photo of a lovely little bar that is raw, vegan and gluten-free. This bar tastes like the tropics; full of coconut, almonds, lemon and dates, your tastebuds can go on vacation while you weather the weather.
Lemon Coconut Bars
- 1 cup almonds
- 1 cup shredded unsweetened coconut
- 1 1/2 cups dates
- pinch of salt
- 1-2 tsp vanilla
- juice and zest of one lemon
1. Process almonds and dates in food processor until the almonds are very fine.
2. Add all other ingredients and process until mixed thoroughly.
3. Press into an 8×8 pan and press and smooth with the back of a spoon.
4. Chill in fridge until firm.
5. Cut into 16 bars and enjoy! These will keep in the fridge for about 2 weeks (if they last that long!).
Recently I’ve been making a lot of energy bars like these ones. It’s pretty easy and you can totally experiment and get creative. So far I’ve made pumpkin chocolate, mango lime and cherry macadamia. The ratio of nut to dried fruit stays pretty much the same (1 cup nuts : 1 1/2 cups dried fruit). You can use pretty much any nut, seed or fruit and then just add your flavours (zests, spices, essences etc). These make great snacks to have on hand for busy days, travelling or for a healthier “dessert.”