I hope that you and your family enjoyed a safe, relaxing Memorial Day.
Here in Chino Hills, summer has arrived, which means removing the pool cover and firing up the grill.
We’ve enjoyed a long weekend of swimming, nature hikes, working in the garden, and bubble wars. Then last night our family barbecue was interrupted by an uninvited guest — a bold coyote, attracted by the smell of food. Lucky for us Daisy (our mini-poodle) scared it off with her fierceness–lol!
Red, white and blue desserts are a must for patriotic holidays, but most recipes call for loads of sugar and artificial food coloring. Here’s a simple, healthy recipe that’s perfect for Memorial day or the Fourth of July.
1 cup blanched almond flour
¾ cup Almond Meal
3 Dates, soaked for 20 minutes in warm water
3 teaspoons Lemon Zest
2 eggs
1 cup raw cashews
5 Dates
3 cups water, divided
1 teaspoon vanilla extract
1 tablespoon lemon rind
pinch of sea salt
6 strawberries, sliced
24 raspberries
36 blueberries
Preheat oven to 375 degrees F. Grease a 9″x9″ pan with coconut oil, set aside.
Drain the dates, then place in a food processor with the eggs and lemon zest. Blend until smooth. Add the almond flour and almond meal in small batches, blending until fully incorporated.
Press dough into the bottom of prepared pan, evenly. Bake for 15 minutes or until golden. Allow to cool in the pan for an hour.
Cut into 12 equal bars.
Soak the cashews in 2 cups of warm water, and the dates in 1 cup of warm water for 20 minutes.
Drain the cashews. Place the dates and their water into a high speed blender along with the vanilla, lemon rind and salt. Blend on high speed for 1-2 minutes until creamy.
Place in the fridge for 2-3 hours before frosting bars. It will become thicker and creamier once cold.
Spread chilled cashew cream on each of the 12 bars.
Place a slice of strawberry, 2 raspberries and 3 blueberries on each bar.
Serve immediately or place in fridge until ready to serve.
Calories: 211
Fat: 13g
Carbohydrates: 20g
Sodium: 11mg
Fiber: 4g
Protein: 7g
Sugar: —