How do I prepare the dates for the base?

Soften the dates in warm water before adding them to your high-speed blender for the base mixture.

What is the purpose of poking holes in the base?

Poking small holes in the pressed base helps the creamy lemon filling to bind and adhere securely to it.

How long should the cashews be soaked for the filling?

The raw unsalted cashews need to be soaked for at least 2 hours before blending them for the creamy filling.

What if the base mixture is too crumbly?

Blend the base ingredients until a sticky consistency forms; it should mold easily in your fingers when squished together.

How long do the lemon squares need to set in the freezer?

Allow the raw lemon squares to set in the freezer for at least 1 and a half hours to achieve the desired firm consistency.

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Raw Lemon Squares
[Vegan]

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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Discover more recipes with these ingredients

Cashew
Lemon

Raw Lemon Squares [Vegan]

Dairy Free

Bright, beautiful lemons, creamy cashews, and a few droplets of vanilla extract are blended together and then frozen to create these delicious, raw lemon squares. The silky top layer is nicely contrasted by the treat's crunchy, date-sweetened bottom of buckwheat sprouts. A warm cup of rooibos tea accompany them wonderfully.

Ingredients You Need for Raw Lemon Squares [Vegan]

For the Base:

18 dates, softened in warm water
1/2 cup buckwheat grouts, or buckinis
1/2 cup pumpkin seeds
3/4 cup coconut, shredded
1 tablespoon lemon zest
A pinch of sea salt

For the Filling:

3 ounces raw unsalted cashews, soaked for at least 2 hours
1/8 cup cacao butter, gently melted
3 tablespoons coconut oil, gently melted
3 tablespoons coconut cream
3 medium lemons, juiced
3-4 tablespoons rice malt syrup
3 teaspoons lemon zest
1/8 teaspoon vanilla powder or 2 drops vanilla extract
A pinch of sea salt

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How to Prepare Raw Lemon Squares [Vegan]

To Make the Base:

Soften the dates and add to your high-speed blender, ensuring there are no pits.
Pulse for a few seconds to begin breaking down the dates.
Add the remaining ingredients, and blend until a sticky base consistency has formed. If you prefer a bit of crunch in your base, then don't over blend. The mixture should mold pretty easily in your fingers when squished together.
In a lined pan, place the mixture and press down, evenly into each corner, spreading the entire base.
Once flattened evenly, poke with a fork all over. These little holes will help the creamy filling to bind to the base.
Place into the freezer, while you begin on the filling.

To Make the Filling:

Once your cashews have soaked for at least 2 hours, place into your blender.
Add all remaining filling ingredients and blend until a thick creamy mixture has formed. Have a little taste test to ensure your happy with the sweetness.
Remove the base from the freezer, and pour over the creamy filling. Evenly spreading it out.
Allow to set in the freezer for at least 1 and a half hours. Serve chilled, or at room temperature.