No-Bake Lemon Bars
No-Bake Lemon Bars: A Good-For-You Summer Treat!
Okay, this recipe can be a little drawn out (since you pre-soak cashews for the filling), but it really is easy to make! The recipe can be tripled or quadrupled for a crowd, and is so delicious your guests won’t even know how good for you it is! Since it is frozen, it’s especially good for 4th of July and other summer occasions, plus it can be prepared ahead of time and kept in the freezer until you are ready to serve!
Here’s the recipe:
PRE-PREP:
Soak cashews:
Soak 1 cup of unsalted, raw cashews using one of the following methods. (One cup of raw cashews will make the 1.5 cups of soaked cashews called for in the recipe below.)
- Slow-soaked cashews: Add 1 cup raw cashews and 2 cups filtered water to a 3-cup glass jar or any 3-cup or larger container with a lid and an airtight seal. Let sit on the counter for 6 hours or refrigerate for 8-12 hours. Pour into a strainer and rinse with water.
- Speedy-soaked cashews: Boil 2 cups filtered water and pour over 1 cup raw cashews in a 3-cup glass jar or any 3-cup or larger container with a lid and an airtight seal. Let sit on the counter for 1-2 hours. Pour into a strainer and rinse with water.
- Super speedy soaked cashews: Boil 1 cup of raw cashews in 2 cups of filtered water for 15 minutes. Pour into a strainer and rinse with water.
Note: The longer you are able to soak your cashews, the smoother the final product. However, a high-speed blender can go a long way to make the speedy or super speedy-soaked cashews much smoother in a pinch!
(1) Lieberman, Shari & Enig, Mary & Preuss, Harry. (2006). A Review of Monolaurin and Lauric Acid: Natural Virucidal and Bactericidal Agents. Alternative and Complementary Therapies. 12. 310-314. 10.1089/act.2006.12.310.
(2) https://healthytraditions.com/pages/professor-dia-certificate