You’ve been asking for more probiotic-rich desserts and we’ve answered the calls! Dig your sweet tooth into this incredibly healthy lemon bar recipe. Not a drop of dairy in here, and these bars are raw, which preserves the good gut bugs! Made with wildbrine kraut, nuts, maple syrup and coconut goodness, they’re high in magnesium, copper, vitamin E and riboflavin (B2). This vegan lemon bar recipe was developed by our partner Leah Goldglantz from Leah’s Plate.
Probiotic Lemon Filling:
1.5 cups raw cashews (soaked in water overnight, then drained and rinsed)
1/4 cup + 1 Tbsp lemon juice
2 Tbsp lemon zest
1/4 cup melted & cooled coconut oil
1/4 cup coconut cream
1/4 cup maple syrup
1/4 cup wildbrine kraut
1 tsp vanilla extract
1 tsp turmeric
1/4 tsp salt
1 cup medjool dates (packed, pitted before measuring)
1 1/2 cups raw almonds
1/4 tsp sea salt
45 minutes (minus cashew soaking)
1. Make the crust by adding the dates to a food processor and processing until they form into a ball and only small bits remain. Place in a bowl and set aside. Next, add the almonds and salt to the food processor and process into a meal. Add the dates back into the food processor and process until a dough forms.
2. Add the crust into an 8×8 baking pan (lined with parchment paper) and press it down firmly with your fingers until it is evenly distributed. Cover and place in the freezer while you make the lemon filling.
3. To make the healthy lemon bar filling, combine the cashews, lemon juice, lemon zest, coconut oil, coconut cream, maple syrup, kraut, vanilla extract, turmeric and salt in a food processor and process until smooth and creamy. Pour the mixture over the crust, cover, and place in the freezer for a few hours or overnight.
4. Allow to defrost slightly before slicing and serving. Enjoy!
*Keep stored in the freezer for up to 6 months.