Prep for filling to be done the night before: Soak cashews in a bowl of hot water overnight (or at least 4 hours).
2 cups raw cashews
Crust
Prep a 8x8 or 9x9 pan with parchment paper and spray with non-stick spray.
Place all the ingredients for the crust (almonds, walnuts, dates, coconut oil and sea salt) in a food processor and pulse until well-combined and sticky.
1/2 cup raw almonds, 1/2 cup raw walnuts, 1/2 cup pitted dates, 1 tablespoon coconut oil, Pinch sea salt
Press crust mixture into prepared pan, evenly covering the bottom. Set aside.
Filling
In a food processor, combine soaked cashews, coconut cream, lemon juice, lemon zest, honey/agave syrup and salt and pulse until smooth. Taste test at this point - if you'd like a stronger lemon flavor, add lemon emulsion and pulse again to combine.
1 can coconut cream, Juice from 2 lemons, Zest of 2 lemons, 1-2 tablespoons raw honey or agave syrup, Pinch sea salt, 1 teaspoon lemon bakery emulsion
Pour the filling on top of the prepared crust and spread evenly with a spatula.
If desired, top with thin lemon slices (halved, to fit individual servings if desired).
Fresh lemon slices
Cover pan with plastic wrap and place in the freezer to set (at least 1 hour).
Move pan to the fridge until ready to serve. Slice into 16 bars, serve and enjoy!
Notes
Store, covered tightly, in the fridge until ready to be served.