No bake Lemon Cashew Squares

September 24, 2012 by Leanne Vogel August 23, 2017

The most amazing dessert I’ve ever had, or made. Vegan and gluten-free lemon squares with a date crust and lemon whipped topping. Simple ingredients, easy prep, fabulous results.

Ingredients

Base

• ½ cup raw cashews
• ½ cup raw almonds
• 20 (290 grams) pitted medjool dates

Lemon Whipped Topping

• 1 cup raw cashews, soaked for 2 hours, drained and rinsed
• Juice from 2 lemons
• Zest from 3 lemons
• ¼ cup coconut nectar
• 2 tablespoon water
• 2 teaspoon coconut oil, room temperature
• flesh from 1 vanilla bean
• 500mL coconut cream, chilled

• ¼ cup dehydrated, unsweetened coconut chips, for garnish
• extra lemon zest, for garnish

Instructions

1. To make the base, in a food processor, chop cashews and almonds until chunky.
2. Add dates to the food processor and pulse until they’re broken down.
3. Press date mixture into an 8×8 pan and place in the freezer.
4. To make the whipped topping, combine cashews, juice, zest, coconut nectar, water, coconut oil, and vanilla flesh in the bowl of your food processor.
5. Process mixture until smooth, about 2 minutes.
6. Add coconut cream. Process until combined and smooth.
7. Pour whipped topping over prepared base. Cover and place in the fridge to set overnight.
8. The next day, cut into 16 squares and serve.
9. Keep leftovers in original pan, covered and in the fridge. Will last up to a week.

Nutrition Information Per Serving