These lemon poppy seed bars are the perfect spring treat! The lemon makes them bright and fresh, and the cashew topping is creamy and smooth, making for a match made in dessert heaven.
An added bonus is that they are very low in sugar, and are free of refined sugars, yet somehow still taste so indulgent.
This is a perfect dessert to bring to a party or family gathering. Super easy to throw together (they’re raw so no baking required!), and serves 9-12 depending on how many squares you cut out of them.
I hope you love these as much as we do in our house!
- For the Bottom Layer/Crust:
- 1 cup walnuts
- 1 cup dates (soaked)
- 2-3 tbsp coconut oil
- 1 cup gluten free oats (I used Bob's Red Mill)
- For the Top Layer:
- 2 cups soaked cashews
- 1 tbsp + 1 tsp maple syrup
- ¼ cup lemon juice
- ½ tsp lemon zest
- 1 heaping tsp poppy seeds
- ¼ cup almond milk unsweetened
- 1 tbsp melted coconut oil
- ½ tsp almond extract
- Pinch of real salt
- Optional: Thinly sliced lemons for garnishing the top of the bars.
- To make the bottom layer/crust: In a food processor, add all crust ingredients and pulse until mixed together and crumbly, but not totally smooth.
- In a square baking dish, press the crust mixture evenly into the dish so that it lines the entire bottom.
- Refrigerate or put in the freezer for at least 10 minutes to harden a bit before adding the top layer/filling.
- To make the top layer/filling: In a food processor, add all filling ingredients and pulse on high until very smooth and completely combined.
- Add the filling to the top of the cooled/"hardened" crust, and spread out evenly.
- Top with thinly sliced lemons if using.
- Refrigerate until ready to serve, then cut into squares (can cut into 9 or 12 squares).