Normally we don’t really “do” Valentines Day… I guess for a number of reasons, partly because it seems a bit commercialised, predictable and clichéd (don’t get me wrong – I say this now but as soon as I have children I’m going to be all over Mother’s Day! ;) and also because it’s our anniversary on the 12th, so we usually do something then instead. This year, we are going to a new restaurant here in Hobart for dinner and a few wines. Though we don’t really celebrate Valentines Day by doing a particular activity, I do like to bake a little something special, and especially after seeing my Instagram feed pop up with dozens of delectable images (case in point: these raw chocolates) I knew I needed to make my own sweet, love-filled creation to mark V day.
When I asked B what sweet treat he wanted me to make for Valentine’s Day, he thought for a minute before reeling off a long list – “beer snacks”, Cadbury chocolate, Red Rock Deli chips, and so on. He obviously misunderstood “sweet” in there, as well as homemade. I prompted him again and he thought for a minute then responded “lemon slice”. He paused for a bit and then responded “with lots of sugar”.
So this here is B’s lemon slice, aptly renamed with a Valentines-appropriate monkier. My friends would all think I’m mean for not just making him the “normal” lemon slice that he requested (ie the “lots of sugar” part), but because I love him, because I care about him and his health, (and because of this), I made him a healthier version. Its raw, vegan, gluten/grain (bukwheat is technically a seed)/dairy/egg/soy/refined sugar free. It’s filled with fresh, nutrient dense ingredients, and of course – a whole lotta love. Awwww!
Note that these bars work best when the lemony filling is made in a high powered blender like a Vitamix. Otherwise, the filling may be slightly grainy. I learnt this the hard way… But it meant I got to make a second batch ;) (Note the pictures are of the first batch, I couldn’t be bothered re-shooting sorry! Too busy eating lovely lemony deliciousness… !)
- 1 cup buckwheat flour
- 2/3 cup shredded coconut
- 10 medjool dates
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp coconut oil
- 1/4 tsp sea salt
- Lemon layer;
- 1 1/3 cup cashews, soaked overnight (or at least 4 hours)
- 1/2 cup coconut cream
- 2 Tbsp coconut oil
- 3 Tbsp raw honey
- 1 Tbsp fresh lemon juice
- 2 tsp grated lemon rind
- To make the base, add all ingredients to a food processor and mix until well combined and starting to come together. The mixture should stick when squeezed together between two fingers.
- Press into a lined slice tin and place in the freezer to set while you make the lemon layer.
- To make the lemon layer, drain and rinse the cashews, then place all ingredients in a high-powered food processor (eg a Vitamix) and blend until smooth and creamy. Pour on top of the base and place in the freezer at least half an hour before eating.
- Store up to a week in the fridge or freezer