Categories: dessert, gaps

Ingredients

• 1 c almonds
• 1 1/2 c dates
• 1 T vanilla
• 2 T lemon zest
• 2 T lemon juice
• 1 1/4 c shredded dried coconut
• 3/4 t sea salt

Directions

1. Place almonds in food processor and process into a fine powder.

2. Add dates, vanilla, lemon juice and lemon zest to food processor.

3. Process again until well mixed.

4. In a large mixing bowl, place dried coconut and salt. Mix with a spoon to distribute sea salt.

5. Now dump your food processor mixture into the mixing bowl. Mix everything together.

6. Transfer lemon bar dough into your final dish and press the mixture down into the dish so that the mixture sticks together nicely.

7. Ideally, refrigerate lemon bars for about an hour so that they really stick together and are easy to cut.

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