Lemon Coconut Bars
Makes 12 bars
1 cup almonds, chopped
1 ½ cups pitted dates (Medjool, khadrawhi or other semi-soft date)
1 vanilla bean
1 teaspoon sea salt
Zest of 1 lemon
Juice of 1 lemon, about 2 tablespoons
1 cup dried shredded coconut
In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9-inch square baking pan.
In a mixing bowl, mix remaining ingredients, including remaning chopped almonds. Press into baking pan.
To serve, chill for a couple of hours until firm. Then cut into squares.
Will keep for six days in the fridge (if you don’t eat it all by then).
For 12 servings: calories 160, protein 4g, carbohydrates 20g, fat 6g, sugar 14g.
Percent daily values: potassium 8%, vitamin C 3%, calcium 4%, iron 6%, vitamin E 15%, thiamin 4%, riboflavin 6%, niacin 4$, vitamin B6 5%, folate 2%, pantothenic acid 2%, phosphorus 8%, magnesium 12%, zinc 4%, copper 10%, manganese 22%, selenium 2%, dietary fiber 17%.
Ani’s Raw Food Kitchen
Ani Phyo isn’t an evangelist. She realizes that the term “raw” means different things to different people. Also, she doesn’t insist that everyone adopt a raw or vegan lifestyle. Rather, through her books, videos, classes and presentations, she advocates a lifestyle of eating healthy while being mindful of the planet’s resources.
I received her book Ani’s Raw Food Kitchen as a gift and was immediately drawn to the easy recipes and ingredients that, like Melissa Costello’s The Karma Chow Ultimate Cookbook (check out her amazing Euphoria Nuggets recipe from the book), are easily available and accessible at almost any nearby grocery store or farmers market. Some items like dates are not grown locally in places like the Midwest where I live but they aren’t hard to find.
I zoned in on the Lemon Coconut Bars for three reasons:
- they have coconut shavings in the recipe: if you know me well, you know I have something coconut on a daily basis
- it’s a dessert: enough said
- it only needs 7 ingredients which means it isn’t complicated (and it really isn’t)
Even if you’re not vegan or vegetarian or normally eat raw, Ani’s Raw Food Kitchen book is filled with easy to make, delicious recipes for shakes, breakfast, salads and dressings, sauces and soups, side dishes, main dishes, desserts and even a few recipes for your dog!
Is this something you’d try? If you do, be sure to post your photo and thoughts on our Facebook page!
Recipe reprinted with permission from Ani’s Raw Food Kitchen, Da Capo Lifelong Books.
Megy Karydes is founder of Wandering Tastes, a lifestyle and travel site that is meant to inspire adventure and exploration through traveling and food.