Lemon Bars

  • Yield 12 servings


1 cup raw pecans
1 cup rolled oats
1 cup medjool dates, pitted
1/4 cup dairy-free butter or regular butter
1/4 teaspoon cardamom
1/2 cup lavender agave or honey
1 cup fresh-squeezed lemon juice
400 milliliters unsweetened coconut milk or other nondairy milk
3/4 cup tapioca starch or potato starch
1 tablespoon lavender blossoms, for garnish
2 tablespoons lemon zest


For Crust:

  1. To make the crust, place the pecans and rolled oats in a food processor.  
  2. Process until ground, then add the pittled medjool dates, nondairy butter and spices and process until well combined.
  3. Place into 12 jars or a 9×13" baking dish and firmly press evenly into the bottom of the pan.
  4. Place into the refrigerator to chill while you are making the filling. (I prefer to keep the crust raw; you can also bake at 350 for 8 minutes or until it is golden brown).

For the Topping:

  1. In a pot on the stove, combine agave, coconut milk and starch.
  2. Whisk until the starch is completely dissolved.  
  3. Add lemon zest.  Bring to boiling; and once it starts to thicken, remove from heat.
  4.  Add lemon juice, continue stirring for a few (3-4) minutes.  
  5. Let cool, pour over crust and chill before serving.



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