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.
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.
Blend together carefully. Mixture will be almost mouldable.
Press mixture into a baking pan.
Chill for a few hours until firm (I used the freezer, but the fridge is fine too).
Carefully cut into pieces and store in the fridge.
Will keep for up to 6 days if stored correctly.