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Triple Coconut Lemon Bars

 

1 cup Inari organic raw cashews, soaked for about 8 hours and drained

Juice and zest of one lemon

12 Inari organic medjool dates, pitted

1 tbsp organic virgin coconut oil

1 tsp raw honey

¼ cup, Inari organic unsweetened grated coconut, plus more for top (about 1 tbsp)

2 tbsp Inari Coconut flour

2 tbsp organic Inari chia seed (optional)

 

Directions:

Preheat oven to 400º. Grease an 8”x8” glass baking dish with coconut oil and set aside. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp shredded coconut on top. Bake at 400º for 18-20 minutes. Let cool completely before cutting into squares.

Alternatively, if you’re into raw food, you can skip the baking altogether.