2cupsraw cashews, soaked in water (at least 4 hours)
1can coconut cream
Juice from 2 lemons
Zest of 2 lemons
1-2tablespoonsraw honey or agave syrup, to taste
Pinchof sea salt
1teaspoonlemon emulsion, optional and to taste
Fresh lemon slices, optional for garnish
Prep for filling to be done the night before: Soak cashews in a bowl of hot water overnight (or at least 4 hours).
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.
Press crust mixture into prepared pan, evenly covering the bottom. Set aside.
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.
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).
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!
Store, covered tightly, in the fridge until ready to be served.