Lemon Coconut Bars! V/GF/R

This amazing recipe from “Ani’s Raw Food Kitchen” is not only easy to make, it’s also insanely delicious. I cut this slice up into mini bars and shared them with friends. The ones who have similar stomach issues to me were elated. Nom nom nom!

Note: I made a double batch of this, so yours won’t appear as large if you make a single batch.

LEMON COCONUT BARS

In a food processor, chop 1 cup almonds into small pieces.

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Add 1 1/2 cups dates, 1 vanilla bean (scraped), 1 cup shredded coconut, zest from 1 lemon and juice from 1 lemon (about 2 tbsp) to the food processor in small batches.

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Blend together carefully. Mixture will be almost mouldable.

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Press mixture into a baking pan.

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Chill for a few hours until firm (I used the freezer, but the fridge is fine too).

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Carefully cut into pieces and store in the fridge.

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Will keep for up to 6 days if stored correctly.

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