Silky lemon bars with carawmel sauce

lemon caramel barsBy now you probably know that I have lemons. Lots and lots and lots of yummy Meyer lemons. I already started to preserve some of them, both fresh flavors and in brine. Mother Nature has been so generous with my tree this year, that most likely I won’t have to buy any lemons for the rest of the year! How fantastic is that?

lemonI love lemons and all the goodness they do for my body. Plus, they’re sort of gorgeous, sexy looking, don’t you think?

lemon

lemonIn addition to preserving/freezing lemons for future times, I’m also drinking & eating them these days, incorporating their zingy juice and zest in various concoctions and whatever meals I make. Of course a lemony dessert was bound to be on the menu! And boy oh boy do I have a dessert for you! The most airy, silky, melt-in-tha-mouth-in-one-second lemony dessert that I could ever dream of creating.

lemon caramel barslemon caramel barsBy the time I’m writing this (4 hours since I made it), this dessert is already a memory. It did not live long enough to meet our dining table. It is THAT good.

lemon caramel barslemon caramel barslemon caramel barslemon caramel bars

Silky lemon bars with caramel sauce
Author: TalesofaKitchen
Cook time:
Total time:
Serves: 8 bars
Ingredients
  • Crust:
  • 1/2 cup almonds
  • 1/4 cup sunflower seeds
  • 1/4 cup flax meal (ground linseed)
  • 15-20 dates, half soaked for 1-2 hours and drained, half not
  • 1 tsp coconut oil
  • Caramel sauce:
  • 2 cups dates, soaked for 1-2 hours and drained
  • 1.5 cups water
  • Filling:
  • 1/2 cup coconut shreds
  • 3/4 cups freshly squeezed lemon juice
  • 1 big ripe banana
  • 5 TBSP carawmel sauce
  • 1 TBSP chia seeds
  • 1 TBSP coconut oil
  • 1/2 cup water
  • 1 tsp agar agar powder
Instructions
  1. To make the crust, add all ingredients to a food processor and blitz until you get a sticky, fine mix.
  2. Press crust mix into chosen pie shape and place in fridge.
  3. To make the carawmel sauce add dates and water to a powerful blender and whiz until you get a smooth, silky, thin texture.
  4. Pour caramel into a bowl and set aside.
  5. To make the filling add coconut shreds and lemon juice to the blender (no need to wash it after you make the caramel sauce). Whiz for few seconds.
  6. Add banana, 5 TBSP caramel sauce, chia seeds and coconut oil and whiz until the mix becomes very smooth and silky. Pour into a bowl and set aside.
  7. In a small pot bring 1/2 cup water to a slow simmer and add agar agar powder.
  8. Slowly simmer for 1 minute whisking, until it starts to thicken.
  9. Remove from heat, pour into a small bowl and continue to slowly whisk while it begins to set.
  10. Once it reaches body temperature, slowly add it to the lemon filling and whisk to incorporate it well.
  11. Pour lemon filling onto the crust, cover and place in fridge to set (should be 30 mins to an hour).
  12. Serve with more carawmel sauce.
Notes
This recipe makes more carawmel sauce than needed for the lemon bars. So be prepared to have some awesomesauce in your kitchen, which you can use as a sweetener in desserts or as a sweet topping.

 

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