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Raw lemon bars

Healthy and delicious refreshing lemon bars.
Servings 12 slices



  • 80 g hazelnut mela
  • 80 g almond meal
  • 100 g dried dates
  • 15 g coconut oil

Lemon cream

  • 200 g cashew nuts
  • 2 lemons
  • 10 g lemon peel
  • 110 g coconut oil
  • 80 g agave syrup
  • 50 ml warm water


  • Soak dates and cashew in lukewarm water overnight (or for at least a few hours) to soften (soak separately, in two bowls).
  • Rinse te dates and put in a blender along with melted coconut oil, almond meal and hazelnut meal and blend into a uniform and compact mixture.
  • Roll out the crust between two layers of baking paper and place in a baking pan measuring 25 cm x 21 cm.
  • Squeeze the lemons and mix lemon juice with water.
  • Rinse the presoaked cashews and put them in a blender along with melted coconut oil, lemon peel and agave syrup, lemon juice and water.
  • Blend into a smooth cream, spread it evenly on the crust and place in the fridge for a few hours or overnight to harden.
  • Cut into 12 pieces and decorate with lemon slices if desired.
  • Store the slices in the refrigerator.