A Healthy & Beautiful Twist on Lemon Bars: Abby Phon’s Original HYNT Recipe

Lemons are Amazing for your Health & Beauty

Like all citrus fruits, they’re high in Vitamin C but they also have Vitamins A, E and various B Vitamins PLUS essential minerals like copper, calcium, iron,  magnesium, potassium, zinc and phosphorus for our body to function smoothly. In addition to these nutrients, lemons are rich in flavonoids and have well documented anti-oxidant and anti-inflammatory properties, too.

In addition to all the great things lemon does IN your body, it can also be amazing on the outside, too. Used properly, lemon juice can help control acne, eczema, sunburns and wrinkles on your skin as well as with dandruff and hair loss.

Morning Lemon Tip 

Lemon juice is alkalizing and detoxifying – a great way to rebalance your stomach in the morning.  Having a glass of lemon juice mixed in water first thing in the morning can help clean out your system, get your digestion going and aid in weight loss.

WHAT YOU NEED

For the Filling:

• 1 cup raw cashews, soaked overnight (ideally 4+ hours. If you are in a rush, soak at least 20 minutes in boiling water), drained

• 1 can full-fat coconut milk, refrigerated overnight

• 1/2 cup lemon juice (~2 large lemons)

• 1/4 cup maple syrup

• 2 tbsp arrowroot powder

• Zest of one lemon

• 1/8 tsp pink Himalayan salt

For the Crust:

• 1 cup organic rolled oats

• 1 cup raw almonds

• 4 tbsp coconut oil, melted

• 2 tbsp coconut sugar

• 1 tbsp maple syrup

• 1/4 tsp pink Himalayan salt

DIRECTIONS

1. Preheat oven to 350F and line an 8×8 inch pyrex dish or baking pan with parchment paper

   Add oats, almonds, salt, and coconut palm sugar to a Cuisinart or high speed blender and mix on high until finely ground

   Transfer to a mixing bowl and add maple syrup and melted coconut oil

   Mix well until a loose dough forms. If too dry and crumbly, add a bit more melted coconut oil

   Transfer to pyrex dish and press evenly and firmly into the bottom

   Bake for 20-25 minutes, until the edges are golden brown

   Remove from oven and let cool slightly before adding filling

   While crust is baking, scoop the solid cream from the top of the can of coconut milk and add to Vitamix or high-speed blender

   Add cashews, maple syrup, lemon juice & zest, arrowroot and salt and blend until smooth

   When crust is cooled slightly, pour the filing over top and bake for 20-25 minutes, until center is no longer liquidy

   Transfer to a wire rack to cool slightly

   Refrigerate overnight (or at least a few hours) to completely set

            

   ENJOY!