Frozen Lemon Bars

Sometimes too much of a good thing can be bad. Sunshine for example. A little bit can provide necessary vitamin D (hard to get enough while living in the northeast and eating a plant based diet), but too much can be very harmful to your skin and lead to premature aging and skin cancer amongst other things.

Like sunshine, my beloved dark chocolate is also best in moderation. Although dark chocolate (70 percent cacao or higher only please) contains antioxidants, has been known to lower blood pressure, and helps release serotonin (yes, chocolate can actually make you happy) it is not without its flaws. Dark chocolate still contains some sugar and caffeine which can cause stress on your adrenals, and are just not good for you in high doses.

What's my point? Recently I have found myself eating way more dark chocolate than I would like. As the go to sweet treat for me and Doug we usually keep multiple bars around the house. In the past few weeks these bars have been disappearing faster and faster. So, I have imposed a temporary ban on dark chocolate until I can get my desire for it in check. I am not a fan of being subject to cravings so when I find myself indulging in too much of a good thing I often cut it out entirely for a little while, until I can get the craving totally under control.

While dark chocolate and I are "on a break" I have been forced to be creative with my dessert options. I have enjoyed revisiting my friend the Yam Cookie, eaten many a macaroon (new flavor coming soon), and made lots of OMilk "milk shakes." Then last week I created these Frozen Lemon Bars, and dessert was taken to a new level. These creamy frozen bars are the perfect balance of sweet and tart. I like to let mine defrost for 10 minutes or so before I eat one, but they are also great right out of the freezer. I highly suggest making a double batch and storing them in your freezer for sweet treat emergencies. If you don't feel like making the crust you could also just make the filling and freeze it in small bowls or ramekins for a creamy, frozen lemon pudding!

For Filling:

1 cup raw cashews, soaked
1/4 cup coconut oil
1/2 cup lemon juice
1/2 of a medium zucchini, peeled and sliced
1 tsp vanilla
1/2 tsp liquid stevia
shredded coconut (for garnish)

For Crust:

2 cups pecans
1 T vanilla
2 T coconut oil
liquid stevia to taste
big pinch sea salt

In a food processor grind the pecans until they break down into very small pieces
Add additional crust ingredients and continue to run the food processor until a sticky dough is formed.
Press the dough into the bottom of a rectangular pan and place in the freezer while you make the filling
Combine all filling ingredients (save the shredded coconut) in a high speed blender or Vitamix until smooth and creamy
Pour filling into pan over crust using a spatula to spread it out evenly
Allow to set in freezer until solid
Using a sharp knife cut into bars
Top each bar with shredded coconut before serving
For a slightly softer bar move from freezer to fridge for an hour before serving