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Lemon Bars

Pomegranate Cafe Mother-Daughter Owners Cassie and Marlene Tolman Share Their Recipe

Article by Michelle Glicksman

Photography by Lindsay Borg

Originally published in Chandler Lifestyle

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.

PomegranateCafe.com

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