Raw Lemon Cream Bar Slices

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Why hadn’t I thought of making something lemon before? Perhaps I kept thinking that because it’s so sour, it would just sour up all the foods, so I avoided it for a while, or just hadn’t thought of it. Well, I am so excited to present you with some raw lemon cream bars!

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I always love using oat flour because it’s the best kind of flour for raw ingredients, although the oats itself may not be exactly raw, but it’s not like brown rice flour or something like that where you can’t really have the stuff raw.

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I was really lucky to have some left over coconut milk cream, I know it can be a pain, but it’s really not that hard to make. Just be sure you always a can of full fat coconut milk in the fridge, and you will be fine. This one, you just spoon out about two tablespoons and mix it with the other stuff.

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For decoration purposes, I added a slice of lemon but obviously you don’t need to do that since you won’t be biting into a sour lemon slice. I often do wonder why lemons are so sour when their distant cousin the orange is so sweet. Then, there’s that evil bitter grapefruit.

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Raw Lemon Cream Bar Slices

1/2 cup oat flour
1/4 cup cashews
1/4 cup almonds
1/4 cup golden raisins
1 tablespoon finely shredded coconut
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
Zest of 1/2 lemon

Cream
2 tablespoons coconut milk cream *(from refrigerated full fat coconut milk)
1 teaspoon lemon juice
1 teaspoon pure maple syrup

Topping
A few sprinkles lemon zest

Be sure you’ve refrigerated a can of full fat coconut milk, then drain out the clear liquid. You will be left with very thick cream.

Add the oat flour, cashews, almonds, golden raisins, coconut, olive oil, lemon juice, vanilla extract into the blender. Then, use a zester to grate the skin off half a lemon. You can also use a grater to do this.

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Blend until the mixture is sticky and no big chunky nuts can be seen. Spoon it out and use your hands to shape it into a rectangle. Use a knife to slightly cut away the edges if you want, to make it sharper.

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Cream: Combine the thick creamy from the can of refrigerated coconut milk (after draining out the clear liquid) with the lemon juice and pure maple syrup. Stir until it’s smooth and runny.

Spoon it on top of the lemon bar. Grate a small amount of lemon zest on top of the bar and serve.

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Raw Lemon Cream Bar Slices
Serves: 2
 

Ingredients
  • ½ cup oat flour
  • ¼ cup cashews
  • ¼ cup almonds
  • ¼ cup golden raisins
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • Zest of ½ lemon
Cream
  • 2 tablespoons coconut milk cream *(from refrigerated full fat coconut milk)
  • 1 teaspoon lemon juice
  • 1 teaspoon pure maple syrup
Topping
  • A few sprinkles lemon zest

Instructions
  1. Be sure you’ve refrigerated a can of full fat coconut milk, then drain out the clear liquid. You will be left with very thick cream.
  2. Add the oat flour, cashews, almonds, golden raisins, coconut, olive oil, lemon juice, vanilla extract into the blender. Then, use a zester to grate the skin off half a lemon. You can also use a grater to do this.
  3. Blend until the mixture is sticky and no big chunky nuts can be seen. Spoon it out and use your hands to shape it into a rectangle. Use a knife to slightly cut away the edges if you want, to make it sharper.
  4. Cream: Combine the thick creamy from the can of refrigerated coconut milk (after draining out the clear liquid) with the lemon juice and pure maple syrup. Stir until it’s smooth and runny.
  5. Spoon it on top of the lemon bar. Grate a small amount of lemon zest on top of the bar and serve.


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4 comments

  1. kenufufu nzawaku

    Just made these. THEY ARE ABSOLUTE HEAVEN!!!! My goodness…. out of this world. Incredibly delicious. Heaven in every bite.

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