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Sweet lime squares with lavender and bee pollen

These raw sweet lime bars with lavender and bee pollen are cool and serene like a tall glass of iced lemonade on a blistering night in late June, when the lilacs are blooming and the crickets are singing their lullabies all around you.

Prep Time
1 hr 10 mins
Additional Time
4 hrs
Total Time
5 hrs 10 mins
Servings: 12
Course: Dessert
Cuisine: International

Ingredients

Base:
  • 1 cup almonds
  • ½ cup desiccated coconut
  • ⅓ cup Medjool dates
  • 1 TB coconut oil
  • zest of 1 sweet lime or lemon
  • ½ teaspoon lavender buds a pinch will do fine
  • Pinch of sea salt
Filling:
  • 2 cups cashews soaked
  • Juice of 3 sweet limes
  • Zest of 1 sweet lime
  • ¼ teaspoon sea salt
  • ½ teaspoon lavender buds
  • 1 TB honey or maple syrup you may want to use more if using regular lemons
  • 1 TB coconut oil
  • Pinch of salt
Topping:
  • lavender buds for decorating
  • Bee Pollen for decorating (optional)

Instructions

    Cup of Yum
  1. Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
  2. Cover a bar pan or half baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. To serve, sprinkle lavender buds and bee pollen. Serve chilled.