Raw Lemon Coconut Squares

Last weekend I was in Toronto to celebrate my girlfriend’s bachelorette party and passed by the cutest little cupcake shop named Prairie Girl Bakery on King St. East. They had so many diverse flavors and such a beautiful alluring presentation, that I had to pick up a dozen + 1 mini peanut butter icing and chocolate cupcake for my immediate consumption.  All this to say, that the insatiable treat digested above has led to this wonderfully health conscious dessert/snack that I am willing to share with you today.

For those of you who know her, I recently purchased Ani Phyo’s “Ani’s Raw Cooking book” as well as “Ani’s Raw Food Desserts” book. Now, don’t get me wrong, I love my heavy stews and deep fried chicken wings but, I also appreciate the art of raw cooking, especially when it comes to desserts. These squares have the all the essential elements needed in a light dessert. The sweetness from the dates and coconut, the light crunch from the almonds and cashews, and the light tang from the citron allows for a guilt free, energy boosting morning feat or midnight treat!

Xo Dom Appetit

Raw Lemon Coconut Squares

Adapted from: Ani's Raw Food Kitchen

Prep Time: 15 mins (1-2 hour to chill)

Tools Needed: 9 inch square pan, measuring spoons and cups, food processor, saran wrap

Ingredients:

1/2 cup of almonds
1/2 cup of cashews
1 1/2 cups pitted dates (semi-soft date)
1 vanilla bean (we used 1 teaspoon of vanilla)
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut

Directions:

1)      In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.

2)      Add remaining ingredients and process some more until well mixed.

3)      Press into backing pan and cover with saran wrap and chill for a couple hours until firm. Cut into squares and serve. These can last for several days in the fridge.