Raw Lemon Bar

raw lemon barI’m a lemon lover and cannot live without it. I add into my water, tea, salad dressing, baking, soup, dips, what else? Believe or not, I’ve never had a lemon bar or key lime pie before maybe because it is hard to find a gluten-free version at the cafe and I was never really interested in it. Here I am, making this raw lemon bar even if I don’t even know how the conventional one tastes like. But let me tell you, mine tastes amazing! Daniel had a taste and couldn’t guess it is actually a raw dessert. He was surprised when I told him the filling is made of cashews and there is spirulina in the crust (he hates the green powder). I love the smooth cheesy texture and a zingy sweet lemon taste of the filling, and very subtle spirulina goodness hidden in the crust. It is seriously hard not to go for the second 🙂 Here are some facts about my love lemons.

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body. It is also a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons. That is why the warm lemon water in the morning is good and detoxifying. Lemons contain vitamin C, citric acid, flavonoids, B vitamins, calcium, copper, iron, magnesium, phosphorux, potassium and fibre. Vitamin C in lemons helps to neutralise free radicals which cause aging and disease.

raw lemon bar1Ingredients

For crust
1/2 cup of rolled oats
1/2 cup of Medjool dates
1 tsp cinnamon powder
1 tsp spirulina (optional)
a pinch of Himalayan salt

For filling
1 cup of raw cashews, soaked at least 6 hours
1 tsp of zest and juice from one lemon
1 cup of thick Greek yogurt
1/4 cup of maple syrup
1/4 cup of coconut oil
1 tsp of vanilla bean powder
1/2 tsp of turmeric
1/2 tsp of gelatin powder or agar agar
a pinch of Himalayan salt

Starting with the crust, all the crust ingredients in your food processor and blend until combined. Pour into a prepared container or baking tin, lined with a glad-wrap. Press firmly with the back of your spoon or your fingers. Put it in the fridge while making the filling. Put all the filling ingredients in a clean food processor and blend until it gets thick and creamy. Taste and adjust the sweetness. Take the crust out of the fridge and pour the filling mixture on the crust. Spread evenly with a spatula, cover and place in a freezer to set. Take the cheesecake out about 10 minutes before serve and cut into a desired portion. Keep the leftovers in the freezer.

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