Aaaaahhhhh LEMONS! Aaaaahhhhh MACADAMIA NUTS! These two ingredients are a couple of my favorites and I’m excited to feature a delicious Raw vegan recipe with them. Capri Lemon Chocolate Bars – major deliciousness if you like lemon and macadamia nuts. These bars are dense, full of flavor and a little goes a long way. Sometimes I have it for dessert and sometimes I eat a little one for breakfast with my cup of tea. Don’t you just love that you can have dessert for breakfast when it comes to Raw food?
I love lemons because they’re so refreshing and good for you. Lemons are alkalizing and an excellent source for vitamin C. But, that’s not all. These yellow darlings have folate, calcium, vitamin A, potassium, and flavonoids (known for fighting cancer and heart disease!). I had dreams of the Italian island of Capri when making this recipe because they’re known for lemons. The island is filled with lemon trees and they put lemon in just about everything.
I love macadamia nuts because they’re buttery-rich in flavor and texture… and unbelievably satiating. This nut is good for you! They provide monounsaturated fat, which is shown time and again with helping to lower levels of heart disease and cancer. Macadamia nuts are loaded with nutrition such as… phosphorus, calcium, potassium, some fiber, magnesium, a little selenium, and phytosterols. (Keep in mind that they are high in calories, so you probably don’t want to eat the whole platter in one sitting. That’s why I said a little bit goes a long way with this recipe.)
Capri Lemon Chocolate Bars
Kristen Suzanne of Kristen’s Raw
Yield one 8-inch glass baking dish
2 cups raw macadamia nuts
2 1/2 teaspoons lemon extract
3 tablespoons raw agave nectar
1/4 cup fresh lemon juice
10 dates, pitted, soaked 1 hour, drained
1/2 cup dried apple, soaked 1 hour, drained
8 dates, pitted, soaked 1 hour (reserve “soak water”)
2 tablespoons fresh lemon juice
3-4 tablespoons “soak water”
3 tablespoons raw chocolate or carob*
2 tablespoons raw agave nectar
2 tablespoons chopped macadamia nuts
1/4 cup coconut oil
For the bars: Process the nuts in a food processor, fitted with the “S” blade, until coarsely ground. Add the lemon extract, agave, lemon juice, and process to mix. Add the dates and dried apple and process until the mixture is thoroughly incorporated. Press (or spread) the mixture into the bottom of the glass baking dish. Place in the freezer while you make the frosting.
For the frosting: Blend all of the ingredients together (don’t worry about blending the macadamia nuts until entirely smooth if you don’t want; they can add a nice texture to the frosting). Spread on top of the bars. Place in the freezer for about an hour. After they “set” you can store them in the refrigerator (up to 5 days) or in the freezer (up to 6 months).
*Truly raw carob is available here.