Coconut Crust


  • Coconut Crust
  • 1 cup raw almonds
  • 1 cup raw unsweetened coconut flakes
  • 1 cup dates
  • 1/4 cup large flake unsweetened coconut
  • Warm coconut gently in pan until it starts to brown. Remove from heat and set aside
  • Raw Lemon filling
  • 1 1/2 cups raw cashews soaked at least 2 hours and drained
  • 2T lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup raw agave (makes a tart filling, if you prefer sweet, add 2T -1/4 cup more)
  • 3T coconut oil
  • 1/2 vanilla bean, scraped
  • Tiny pinch of turmeric for color is optional


  1. Place almonds and coconut in food processor and process until almost flour- like. Add dates and process until it's sticking all together, forming a ball. Line a small 9

  2. Toasted coconut flakes for topping: **leave raw for completely raw version

  3. Blend all ingredients together on high until completely smooth

  4. Pour onto crust

  5. Sprinkle toasted or raw coconut flakes on top of filling and lightly press into filling with your fingers

  6. Chill for at least 2 hours, or overnight

  7. Thaw about 10 minutes

  8. Remove from pan by lifting parchment out

  9. Slice and enjoy!! #lemonbar #lemoncoconut #rawfood #rawvegan #rawdessert

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