Summertime and ice-cold lemonade go together like hot dogs on 4th of July! As we enter warm season, our taste buds gravitate toward citrus and berries, barbecues, and frozen treats. At the same time, lemons become a more frequent addition to our dishes during these sultry months of the year. Perhaps our bodies just know how much we need the extra fluid, electrolytes and vitamin C, which are all present in citrus. This may explain our cravings for such tangy-sweet flavors and our recipe today for Lemon Cashew Bars.
You can substitute lemons for limes and vice versa, as your imagination commands. They are both very acidic but have pleasantly different tastes and aromas. As a matter of fact, most people can discern the distinct scents of lemon or lime while blindfolded. Fragrance aside, lemons have a slightly higher content of vitamin C when compared to limes.
When using these jewels of nutrition as ingredients in recipes they behave alike but provide distinct flavor results. For example, when looking to boost a sweet tang, lemons may work best; however, if the objective is to dull down a bit the sugar in a recipe, limes will be a better fit.
Our Lemon Cashew Bars recipe was originally created with lemons, but recently tested using limes instead, and the results were just as delicious! The Lemon Cashew Bars are slightly less sweet- tasting than the ones prepared with limes when nothing else was modified. These bars are so easy to make, allowing you to stock up your refrigerator all summer long. That way you won’t be caught without a healthy snack anytime during your busiest days, and they can also be conveniently and neatly away for a picnic or car trip. You may find similar bars on grocery store shelves, but don’t be if surprised your homemade versions taste so much better! The secret is in the citrus zest, and of course, the top-quality ingredients you use at home. Just 4 ingredients, a food processor and your refrigerator— that’s all you’ll need! Let us know which homemade version you prefer, the lime or lemon? We are ready to experiment with orange and grapefruit as well. What do you think?
We recently launched two products with lemon! Our Cashew with Lemon and our Tahini with Lemon. This recipe is extra easy with them.
Lemon Cashew Bars
Carolina Jantac, MS, RD, LD
- ¾ cup of dates
- 2 tablespoons of lemon juice
- ½ cup of raw cashews
- Zest of one lemon
- Using a food processor, start by combining the dates and lemon juice. Pulse until you achieve a homogeneous mixture.
- Then add the cashew butter and cashews. Lastly, add in the lemon zest.
- Place mixture in a baking pan about 4 x 8 inches in diameter, lined with parchment paper. Set in refrigerator for 4 hours, or for just 1 hour in freezer.
- Cut into bars and store in airtight container in refrigerator for up to 10 days.