Luscious Lemon Bars from Whole Food Energy Cookbook
Serves: makes 8 bars
  • 1 cup raw cashews
  • 1 cup Medjool dates, pitted
  • 2 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon coconut butter
  • 1 teaspoon grated lemon zest
  • ½ cup unsweetened shredded coconut plus 1 Tablespoon for sprinkling on top
  • ½ teaspoon pure vanilla extract
  1. Line a 9 x 5-inch loaf pan with parchment paper.
  2. Place cashews in a food processor and pulse until finely chopped, with some small chunks remaining. Add the remaining ingredients except for 1 tablespoon of shredded coconut for the topping. Pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps hold the bars together.
  3. Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand. Sprinkle the coconut on top, then cover the pan with parchment paper. Place the covered bars in the refrigerator for 1 hour before slicing into 8 individual bars.
Recipe by Pamela Salzman at