Sea Salt Strawberry Lemon bars

April 17, 2018

SEA SALT STRAWBERRY LEMON BARS - INGREDIENTSTHE BASE:2 cups almond flour1 tsp cinnamon6 tb melted coconut oil3 tb maple syrup2 tb coconut flourTHE TOP2 cups raw cashews, soaked overnight. For a quick hack, soak them in super hot, aka boiling hot, water for at 20 minutes. (No matter what method you use, do not skip the soaking, that is what makes the top layer nice and CREAMY)1/2 cup maple syrup1/4 cup melted coconut oil1/4 cup lemon juice3 tb lemon zest2 tsp vanilla extract1/2 cup freeze dried strawberriessea salt, for sprinkling on top

sea salt strawberry lemon bars by kalejunkie 2

sea salt strawberry lemon bars by kalejunkie 2

Spring is in the air! Which means it’s time to roll up your sleeves and get in the mood to make all things that scream SPRING TIME IS HERE!

These no bake sea salt strawberry lemon bars are just that – fruity, tart, just a tiny bit sweet, and contain no refined sugar! They are also paleo, gluten free, vegan, and legit take 15 minutes to throw together (+ additional freezing time). All you need is one bowl, a blender, and a handful of simple ingredients, and you, too, could be feasting on these in no time!

Without further delay, meet your new favorite springtime recipe. If you make them, tag me on Instagram and use hashtag #kalejunkie so I can see your creations.

SEA SALT STRAWBERRY LEMON BARS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

THE BASE:

  • 2 cups almond flour
  • 1 tsp cinnamon
  • 6 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp coconut flour

THE TOP:

  • 2 cups raw cashews, soaked overnight. For a quick hack, soak them in super hot, aka boiling hot, water for at 20 minutes. (No matter what method you use, do not skip the soaking, that is what makes the top layer nice and CREAMY)
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup lemon juice
  • 3 tbsp lemon zest
  • 2 tsp vanilla extract
  • 1/2 cup freeze dried strawberries
  • sea salt, for sprinkling on top

Instructions

  • Line an 8x5 baking pan with parchment paper.
  • Rub coconut oil inside the pan so the parchment paper sticks.
  • First, make the base, by mixing together all of the ingredients for the base in a bowl.
  • Note, the dough will be crumbly, that is NORMAL.
  • Press it into the bottom of the baking dish.
  • Now, make the filling. Toss all the topping ingredients (except the freeze-dried strawberries) into a high-speed blender (I use my Vitamix) and blend for 2-3 minutes until everything is creamy. Pour into the baking dish, adding some strawberries.
  • Top off with more freeze dried strawberries and a pinch of sea salt.
  • Freeze for at least 3 hours before slicing and devouring! Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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    • Hi Lucy! Did you soak your cashews? You MUST soak the cashews to get the creamy texture. The quick hack is soaking them in super hot (almost boiling!) water! Then you need to let the blender run for 2-3 minutes. Did you do all of that?