These vegan Asian lemon cashew mini bars are delicious as a fresh snack between meals. Or as dessert after a heavy meal. Tip: all ingredients you can get at the market. In Rotterdam, it is on Tuesdays or Saturdays.
Ingredients
Asian lemon cashew minibars (vegan)
18 mini bars (or 6 large bars)
- 15 dates without seeds
- 150 grams (raw) cashews
- 50 grams of coconut rind
- 60 ml lemon juice (is about 2 to 3 lemons)
kitchen appliances :
- Good strong blender or food processor
- Large bowl
- Baking paper
Preparation Asian lemon cashew minibars
- Squeeze your lemon until you have 60 ml of juice
- Grab your blender or food processor. Put cashews in here. Let it blend until your cashews have become “flour.
- Take out the flour and put it in a large bowl.
- Add the dates, lemon juice and coconut zest in the blender.
- Turn the blender back on and let it blend until the ingredients become 1 sticky whole.
- Spoon the mixture of dates, lemon juice and coconut onto the cashew flour and mix well. It becomes a bit of a sticky dough mixture.
- Place a baking sheet on a cutting board oid. Next, turn the dough into a small rectangle on the baking sheet. Put it in the refrigerator overnight so it can harden properly.
- The next day, take it out of the refrigerator and cut 6 long strips from your rectangle. If you want to make minibars out of them, you still cut each bar into 3s. Wrap each bar or mini bar in baking paper. That way it won’t stick together. They stay good for weeks in the refrigerator thanks to the lemon in them! Handy huh 🙂
