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Manuka Honey Lemon Bars

Manuka honey lemon bars on white plate
February 17, 2020
Manuka honey lemon bars on white plate
Manuka Honey Lemon Bars

The following recipe and photography were provided courtesy of our friends at Wedderspoon.

Looking for an easy and refreshing treat that will make anyone’s tastebuds sing? These Raw Lemon Bars are just what you’re looking for! Sweet and tart, this zesty dessert is best served chilled and with a refreshing drink like a mimosa!

Manuka Honey Lemon Bars

Total Time: 45 minutes
Yields 16 bars

Ingredients

For the Crust

  • 3/4 cup raw cashew
  • 3/4 cup walnuts
  • 12 dates, soaked
  • 1 Tbsp. filtered water
  • 1 1/2 Tbsp. hemp seeds
  • A pinch of sea salt

For the Lemon Topping

  • 3 bananas
  • 1/3 cup, plus 2 tbsp Wedderspoon Manuka Honey
  • 3/4 cup coconut oil, melted
  • 4 lemons, juiced
  • 1/3 cup unsweetened shredded coconut
  • 1 tsp. turmeric
  • 3 scoops collagen peptides; omit if vegan

Instructions

  1. In a food processor, combine and pulse together nuts and dates. Do this for about one minute, until well combined.
  2. Add water, hemp seeds and salt; pulse again until everything forms a paste-like texture. You should be able to take your fingers and press the mixture against the side of the processor, as it will hold together and resemble a crust.
  3. Transfer mixture to a parchment-lined pan (7×7 or 8×8) and press it down onto the bottom and slightly up the edges.
  4. Rinse and dry the food processor.
  5. Pulse together the lemon topping ingredients. This mixture should turn into a milkshake-like texture.
  6. Pour mixture over the crust and top with powder coconut flakes if you’d like.
  7. Cover the dish with plastic wrap and let it set in the freezer for 24 hours.
  8. When you are ready to eat the lemon bars, cut into squares with a knife after running the knife under hot water.
  9. Store in freezer.

Manuka Honey Lemon Bars Stacked

Click Here to Print the Recipe for Manuka Honey Lemon Bars.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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