RAW LEMON LIME MINT BARS

Crust:

1 cup shelled pistachios

½ cup dates that have been soaked in 2 T. of water until absorbed

1 cup almond pulp from milk recipe

1 cup shredded or flaked coconut

½ tsp. Himalayan salt

2 T. coconut oil

In a food processor; pulse pistachios until rough crumbs.  Add in remaining ingredients and pulse again. Process until dough-like consistency forms.

Press into an 8 X 8 pan lined with parchment or a comparable springform pan.  I recommend putting parchment on the bottom of the springform pan also. Put in the freezer until needed.

Cream Filling:

1 cup coconut milk

2 T. coconut oil

2 cups cashews (soaked at least 6 hours, rinsed and drained)

1 small zucchini, peeled

½ tsp. Himalayan salt

1 tsp. real maple syrup

½ cup fresh lemon juice (zest first and set aside)

½ cup fresh lime juice (zest first and set aside)

(makes approximately 3 ½ cups of filling depending on zucchini size)

3 large sprigs of mint leaves

in a high-powered blender, cream all ingredients together except MINT. Poor 2 cups or a little over half the filling into a separate bowl. In this bowl add the LEMON zest and another tsp. maple syrup.  Set in refrigerator until needed.

In a blender, add to remaining filling: lime zest, and ½ cup tightly packed MINT LEAVES (approximately 3 large sprigs).  Blend until creamy again.  Pour over crust and spread evenly. Return pan to freezer to set (approximately an hour).  Once set, add the lemon filling on top and return to the freezer to set completely.

To finish I let pan thaw for approximately an hour.  I lift the entire tart from pan and cut into bars.  Dust with coconut palm sugar. To store, I return cut bars (parchment paper and all) to the pan, cover, and then freeze again.  I can then remove and thaw bars as needed (or wanted). Garnish with mint and lavender.