They look like monsters and have a MONSTER flavor. Lol. Yummy and fun and healthy! A triple win in my book.
These are basically lemon bars, but I was gifted a bunch of really fun Superfoods from Suncore and had to try them out. Also, I have to say- I loved what the Sapphire Wolfberry Powder added to the lemon. Very complimentary flavors 🤤 . It’s also what made this filling purple, which is oh so fun when you’re baking with kids. They’re pre-disposed to like something if they see what they’re making so something cool. But that’s just my two cents.
I love the Lemon Bar recipe from Minimalist Baker. I mean you can’t really go wrong with any of her recipes, but if I’m doing Lemon Bars, hers is my go-to recipe. I used that as my base, tweaked, added some Superfoods and went from there. I only say this because you can omit all of the superfoods and still have a delicious lemon bar, they just won’t be as festive or Super One Eyed Purple Monster-esque🤣❤️
• 1 cup raw cashews (soaked overnight or in boiled water for 1hr, then drained)
• 1 cup coconut cream
• 2 Tbsp arrowroot
• 1/2 cup lemon juice (fresh squeezed is best)
• 1 Tbsp lemon zest
• 2tbsp Wolfberry Powder
• 1 pinch sea salt
• 1/3 honey
• 1/2c quinoa flakes
• 1/2c hulled hemp seeds
• 1/2c almonds (or almond meal)
• 1/4c coconut flour
• 1/8c flax
• 1/4 tsp sea salt
• 2 Tbsp coconut sugar
• 1 Tbsp maple syrup
• 4-5 Tbsp MCT oil
1. Soak cashews in cold water overnight (or in boiling water for 1hr). Drain
2. Preheat oven to 350 degrees F and line an muffin tins with cups or an 8X8 pan with parchment paper.
3. Add first 7 crust ingredients to a high speed blender and mix on until a fine meal is achieved.
4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range, adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more oil.
5. Transfer mixture to parchment-lined baking pan or muffin tins and spread evenly. Press down firmly until it’s evenly distributed and well packed.
6. Bake for 15 minutes, then increase heat to 375 F and bake for 5-8 minutes more until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
7. For the filling: add soaked, drained cashews to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, Wolfberry Powder, sea salt, and maple syrup. Mix on high until very creamy and smooth.
8. Taste and adjust flavor as needed. It should be very lemony, and not overly sweet.
9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight. You could also put them in the freezer like I did… turns into more of a thick cheesecake type consistency
12. Top with an M&M eye and make a squiggly monster mouth.
My daughter and I really had a blast making these and we hope you do too! Be sure to let us know what you thought ❤️. We’d love to hear from you