A zesty, tropical treat with the perfect balance of tang, sweetness, and rich coconut flavuor. These bars are a delightful indulgence that's completely guilt-free, thanks to being gluten-free, dairy-free, and free from refined sugar. Perfect for satisfying your sweet tooth while nourishing your body!
Ingredients
Base Layer:
• 6 Medjool dates
• 1/3 cup raw macadamia nuts or cashews
• Pinch of sea salt
Lemon & Strawberry Layers:
• 1 cup macadamia nuts or cashews
• Juice and zest of 1 lemon
• 1 tsp vanilla extract
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 cup fresh strawberries
Instructions
1. Prepare the Base:
• In a food processor or blender, process the macadamias (or cashews) until finely ground. Add the dates and a pinch of sea salt, and blend until the mixture forms a sticky dough.
• Press the mixture into a mini muffin tray (24 cups), using the back of a spoon or teaspoon to compact it. Place the tray in the freezer while you prepare the next layers.
2. Make the Lemon Layer:
• In the food processor or blender, combine the macadamias (or cashews), lemon juice and zest, vanilla extract, coconut oil, and maple syrup. Blend on high until smooth and creamy.
• Spoon about two-thirds of the mixture over the prepared base layer and smooth the top with a spoon. Freeze for 10–15 minutes to set.
3. Make the Strawberry Layer:
• Add the fresh strawberries to the remaining lemon mixture and blend until smooth.
• Spoon the strawberry layer over the lemon layer and return the tray to the freezer. Freeze for 2 hours, or until fully set.
Notes:
• Setting Time: The bars need about 2 hours in the freezer to set completely.
• Storage: Keep stored in an airtight container in the freezer. Let them sit out for a few minutes before serving for easier handling.
• Tip: For easy removal from the muffin tray, use a mini silicone muffin tray, mini muffin liners, or cut strips of baking paper to create tabs for easy lifting.
Enjoy your refreshing and creamy lemon-strawberry treats!
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