Lemon Bars
Xylitol Syrup:
1 cup xylitol
1 cup hot water
Mix together until blended to make a syrup.
Lemon Bar Filling:
5 cups cashews (soaked in purified water for 1–3 hours)
5 organic lemons, zested (use these lemons to make the juice)
1 ½ cups lemon juice
½ cup coconut oil (melted)
1 ¼ cup xylitol syrup
1 Tbsp. turmeric
Place all ingredients in a high-speed blender (we use a Vitamix), and blend until very smooth and creamy.
Lemon Bar Crust:
2 cups almonds
3 cups walnuts
2 cups dates (pitted)
Pinch sea salt
1 Tbsp. vanilla
Place all ingredients in a food processor and blend until a dough forms.
Press crust into the bottom of an 8-by-8-inch baking dish. Top with Lemon Bar filling and refrigerate at least four hours, preferably overnight. To serve, slice and top with shredded coconut and sliced lemons.