We love the taste of fresh bright lemon bars. Here is a simple recipe for matcha lemon bars with a nutty halva crust. Nutritious and decadent, keep some of these bites on hand for a mid morning snack or a guiltless dessert. 

If you do not have matcha, you may omit it from the recipe. We like to add matcha for extra antioxidants and color. 

Ingredients:

Crust

1 cup pistachios

1/2 cup almonds

1/2 cup walnuts

14 medjool dates

1/2 cup dried shredded coconut

¼ cup halva crumbs

Matcha 

Filling

2 cups raw cashews, soaked in water overnight

1/3 cup maple syrup

2 tablespoons coconut oil

juice from 2 lemons, to taste

Method:

Pulse the crust ingredients in a food processor until a sticky dough forms.

Press the dough into silicone molds or spread by pressing repeatedly with the palm of your hand into a tray. Place in the freezer to set.

Meanwhile, drain the cashews and blend with the other filling ingredients except the matcha.

Fill mini crusts about halfway with the delicate lemon cream and return to the freezer to set again.

Add the matcha to the remaining filling and blend. Pour the green cream over the white cream, zest a bit of lemon over the top and freeze until ready to eat.