Raspberry and Lemon Bars
Ingredients
Base
- 1 cup almonds
- 1 1/2 cup pitted dates
Lemon filling
- 4 frozen bananas
- 1/2 lemon juice
- 1/2 tablespoon lemon zest
- 1/4 cup agave or maple syrup
Raspberry filling
- 2 cups frozen raspberries
- 1 tbsp agave or maple syrup
Preparation
Add the almonds and dates to a food processor and pulse until it forms a sort of paste, adding a tiny bit of water if needed to blend better, then press the dough into a cake pan lined with parchment paper and set aside.
Blend all lemon filling ingredients in a high-speed blender or food processor until creamy, pour onto the crust, spread evenly with a spatula, and let it set in the freezer while preparing the raspberry filling.
Blend or process all raspberry filling ingredients together and pour on top of the lemon layer.
Place the pan in the freezer for at least 3 hours or overnight.
Let it thaw for 10 minutes, cut into bars or squares, and serve.
Tips
Serve with Thai basil for a little twist.
