Lemon Pie Bars

Ingredients

• 2 cups raw cashew pieces
• 1 + ½ cups big flake coconut
• ¼ cup maple syrup, Grade A
• 3 Tablespoons lemon zest
• 2 Tablespoon freshly squeezed lemon juice
• 2 Teaspoons vanilla extract
• ¼ Teaspoon sea salt

Instructions

1. Reserve ½ cup of the big flake coconut to add later.
2. Place all the ingredients, except the reserved coconut into a food processor and pulse until the mixture starts forming a dough.
3. Add the remaining ½ cup coconut and pulse until your desired texture is reached. I like to stop when there is still visible pieces of coconut.
4. Line an 8″x8″ baking pan with plastic wrap and pat/smooth the dough evenly into the pan.
5. Holding the corners of the plastic wrap, lift the bars out of the pan and cut into 12 bars.
6. Serve within a few days, or wrap and freeze for later.

Note: Use cashew pieces because they’re much cheaper than whole cashews!

Recipe Credit - GI 365 Gourmet

Category: Desserts

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