I suppose time really flies when you’re living – in a mere two weeks, Andrew and I will be celebrating our three year wedding anniversary. Three years filled to the brim and overflowing with wool blanket snuggles, piping mugs of morning coffees, winding walks so far and wide our shoes and toe bones could barely stand it (or keep us standing), the world seen and explored, our Moses Moose and Rooster Lou, a growing and wiggly little babe made of sunshine and too much love. Though I’ve never been one for days, always seeking to find and celebrate those little glimpses of magic in each and every regular day instead, this year has been filled with so much transition, so much new, it’s felt nearly impossible to not be thrown back into the whirlwind wonder and chaos of that one evening catapulting us forward into today’s beautiful reality. Admittedly, I didn’t have too much to do with our wedding, I have a way-too-considerate mother-in-law to thank for not only hosting, but planning nearly every immaculate detail. But I did have everything to with dessert – this gloriously naked tower of the brightest vegan lemon wedding cake adorned with pops of strawberry and the creamiest dreamiest of frostings. An albeit healthful (and far less consuming) ode to the bite that started it all, today I couldn’t be more excited to share my No Bake Lemonade Tea and Coconut Bars – perfect little bites of rich creaminess made even more magical with a hint of early summertime lemon and zest. The perfect balance of mindful and indulgent, the bar’s crust is a simple blend of rolled oats, sticky and naturally sweet medjool dates, cashews, and coconut. Atop you’ll find the most luscious, almost cheesecake-like, creamy layer, made with raw cashews, decadent coconut cream, pure maple, fresh lemon juice, and Bai’s Tanzania Lemonade Tea. Bai’s Supertea’s, the latest in their line of antioxidant infused beverages, are fruit-flavored, real brewed teas with no artificial sweeteners and come in refreshing sips of peach, passionfruit, and raspberry. Topped with thick flakes of coconut and fresh lemon zest for that bright little pop, Andrew and I serve ours as dessert or as a not-too-naughty nourishing breakfast (oats and cashews are definitely breakfast food!) with black coffee.
No Bake Lemonade Tea and Coconut Bars [makes 12 bars]
3 cups raw cashews, soaked in warm water for a minimum of 1 hour, divided
12 medjool dates, pits removed
1 cup rolled oats
¼ cup unsweetened shredded coconut + extra for topping
2 tablespoons coconut oil, divided
1 cup full fat coconut milk (from can), refrigerated overnight or until solid
½ cup Bai’s Tanzania Lemonade Tea
2 tablespoons pure maple syrup
juice of 1 lemon + zest for topping
Line standard loaf pan (9 x 5 inches) with parchment paper. Set aside.
In a food processor fitted with an S-blade, pulse 1 cup cashews, medjool dates, rolled oats, shredded coconut, and 1 tablespoon coconut oil until they form a firm dough. Remove from processor and transfer to parchment lined loaf pan. Press dough into the bottom of the pan, forming an even and flat crust. Rinse food processor.
In now clean processor, pulse remaining 2 cups cashews, 1 tablespoon coconut oil, coconut milk, lemonade tea, maple syrup, and lemon juice until very smooth. Pour into the loaf pan,, filling and covering the crust. Tap the pan until the layer lays even, then sprinkle with desired amount of shredded coconut and lemon zest.
Place loaf pan in freezer and freeze for a minimum of 4 hours – overnight. Allow loaf to defrost slightly before removing from pan, then slice into bars, serve, and enjoy!
Nutritional Information [per serving = 1 bar]
315 Calories, 20g Fat, 32g Carbohydrates, 3.2g Fiber, 18g Sugar, 6.4g Protein
Thank you Bai for sponsoring this post and thank you for reading!
FOR MY MEMORY AND YOUR BACK POCKET ..
‘we loved with a love that was more than love’ – May 26, 2013