Lemon, Coconut, and Apricot Bars
[Vegan, Grain-Free, Raw]
Author Bio
Wholesome family dinners and decadent gluten-free, vegan desserts.
Buffy Ellen Gill is the founder of Be...
Wholesome family dinners and decadent gluten-free, vegan desserts.
Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community, and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living and shares her weekly recipes, health and wellness articles, and inspiring interviews with an online community of over 100,000. Read more about Buffy-Ellen Gill
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Lemon, Coconut, and Apricot Bars [Vegan, Grain-Free, Raw]
Apricot and coconut is a classic combination, but it's the creamy lemon icing that really takes these bars to the next level. The tangy tartness from the lemon perfectly offsets the sweetness of the apricots, and the whole combo is just divine. These are the perfect dessert if you are...
Apricot and coconut is a classic combination, but it's the creamy lemon icing that really takes these bars to the next level. The tangy tartness from the lemon perfectly offsets the sweetness of the apricots, and the whole combo is just divine. These are the perfect dessert if you are looking for a fruit flavored sweet treat that isn't packed with refined sugars.
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Ingredients You Need for Lemon, Coconut, and Apricot Bars [Vegan, Grain-Free, Raw]
How to Prepare Lemon, Coconut, and Apricot Bars [Vegan, Grain-Free, Raw]
- Blend base ingredients in your food processor until a sticky cookie dough type texture forms, then press mixture into a lined baking tray and put in the freezer.
- Blend topping ingredients until super creamy (there shouldn't be any cashew lumps whatsoever when you're finished). If your processor is not that strong, scrape down the lid and sides of your machine one or two times and blend again to remove any last lumps. Pour on top of base and spread evenly.
- Sprinkle with coconut and put in the freezer overnight.
![Vegan Cioppino (Italian-Style 'Fish' Stew) [Gluten-Free]](https://ogp-ai.mystagingwebsite.com/wp-content/uploads/2015/10/chioppino_1.jpg)
This recipe is not "raw", because the recipe calls for Coconut nectar.
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.
💥 Raw Coconut Nectar
https://www.superfoods-for-superhealth.com/raw-coconut-nectar.html