Since I generally cook guided by the school of Lazy, I don’t use lemon zest very often. It’s not super difficult to zest a lemon, it’s just easier on most occasions to add some extra lemon juice. See? Lazy.
Though I really need to use lemon zest more often. It really brightened up this recipe and packed a fantastic lemon-y punch. To me, these bars tasted like lemon meringue pie (in flavour, not in consistency).
These were very simple to throw together and make a great on-the-go snack. Mine turned out a little on the wet side – perhaps I overprocessed the nuts or accidentally added too much juice – but they were still extremely delicious.
If you’re worried about the hemp seeds, you can’t even taste them. They just silently bring omega 3 and 6 fatty acids (essential fats for our bodies) and a protein boost.
- 1 cup cashews
- 1 cup pitted dates
- ⅓ cup hemp seeds
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- Place the cashews in a food processor and process until ground. Add the dates and hemp seeds and pulse repeatedly. Then, add the lemon juice and lemon zest and leave the motor on until the whole thing has formed a big, uniform, sticky ball.
- Take a large sheet of saran wrap and place it over the bottom of a small baking dish. Press the mixture down into it, until it’s even in thickness.
- Cover with another sheet of saran and freeze for at least 30 minutes.
- Unwrap the dough, lay the rectangle flat on a cutting surface and cut into bars. Store in the fridge or freezer.