Sweet lime squares with lavender and bee pollen
User Reviews
5
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Prep Time
1 hr 10 mins
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Additional Time
4 hrs
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Total Time
5 hrs 10 mins
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Servings
12
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Course
Dessert
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Cuisine
International
Sweet lime squares with lavender and bee pollen
Description
The sweet lime squares with lavender and bee pollen start with a crust crafted from ground almonds, desiccated coconut, Medjool dates, coconut oil, lime zest, lavender buds, and a touch of sea salt. This base is processed until it holds together, then pressed evenly onto a lined pan. The filling blends soaked cashews with fresh sweet lime juice and zest, lavender buds, honey, coconut oil, and salt, creating a velvety, tangy layer that complements the nutty crust.
The bars are chilled to firm up the filling before serving. The lavender buds and bee pollen sprinkled on top offer gentle floral and earthy accents. The texture is creamy with a slight chew from the crust, balanced by the bright citrus notes. These bars are served chilled, making them a light, refreshing treat suitable for those who enjoy subtle herbal and citrus flavors.
No baking is required, simplifying preparation while maintaining fresh flavors. Soaking the nuts softens them for blending, resulting in the smooth filling. Adjust honey to taste, especially if substituting regular lemons for sweet limes, to balance tartness and sweetness.
Ingredients
Base:
- 1 cup almonds
- ½ cup desiccated coconut
- ⅓ cup Medjool dates
- 1 TB coconut oil
- lime zest or lemon zest, from 1 fruit, sweet variety
- ½ teaspoon lavender buds a pinch will do fine
- Pinch of sea salt
Filling:
- 2 cups cashews soaked
- lime juice juice of 3 sweet limes
- lime zest from 1 sweet lime
- ¼ teaspoon salt sea salt
- ½ teaspoon lavender buds
- 1 TB honey you may want to use more if using regular lemons, or maple syrup
- 1 TB coconut oil
- Pinch salt
Topping:
- lavender buds for decorating
- bee pollen for decorating (optional)
Instructions
- Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
- Cover a bar pan or half baking sheet with parchment paper.
- In a food processor, grind almonds and coconut together until a coarse meal forms. Add remaining crust ingredients. Process until mixture holds together well, and you can form it into shapes. Press evenly on your prepared baking sheet.
- Without washing your food processor, add all filling ingredients and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add water, one tablespoon at a time. Pour filling on bottom. Chill in fridge for at least 4 hours.
- To serve, sprinkle lavender buds and bee pollen. Serve chilled.
User Reviews
Overall Rating
5
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