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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)
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.