Luscious lemon lavender bars


These bars will forever be my "I finally got my green card bars". It took 18 months, but I finally feel like I can now call the USA my new home. The day my green card arrived in the mail, I was standing at the kitchen counter in tree pose (as you do), taking a big bite out of these gorgeous slices, and thinking I had hit the jackpot with the ultimate combination of lavender and lemon. My husband walked into the kitchen, and brought me the true jackpot: this ever elusive card was finally mine, and it meant I could travel again internationally, I could work, and most importantly, I could finally settle down.


Even though we have been here for over a year, a little bit of me never truly felt like I belonged until I was "legal". That is probably very German of me, needing all the right paperwork to be in place :-). I finally feel like I can move on with my life, and bring big projects to life... more on that to come soon! For now enjoy these luscious bars.

Hands on preparation time: 45 minutes

Nut soaking time: 4 hours

Setting time in fridge: overnight

Makes 15 slices:

For the base:

  • 1 ½ cups almonds

  • 3 Medjool dates, pitted

  • 1 Tbsp virgin coconut oil

  • 1 tsp vanilla extract

  • pinch of sea salt

For the lemon layer:

  • 2 cups cashew nuts (soaked at least 4 hours)

  • zest of 2 lemons (if you can't find organic ones, check out how to zest waxed lemons here!)

  • ½ cup lemon juice

  • ¼ cup virgin coconut oil

  • ¼ cup honey (or maple syrup)

  • 1 Tbsp vanilla extract

  • pinch of sea salt

For the lavender layer:

  • 2 cups cashew nuts (soaked at least 4 hours)

  • 1 cup blueberries

  • ½ cup honey (or maple syrup)

  • ⅓ cup virgin coconut oil

  • 3 Tbsp lemon juice

  • 1 Tbsp vanilla extract

  • 4 drops essential lavender oil

  • pinch of sea salt

  1. Start by setting out a baking pan or glass dish 23x33cm/ 9x13 inches.

  2. To make the base, pulse all the base ingredients in the food processor until you have a crumbly dough. When you pinch it with your fingers, it should stick together. If not, add some more coconut oil.

  3. Press the base into the pan with your flat hand, making sure it's somewhat even. Place in fridge.

  4. Next, make the lemon layer cake by putting all the lemon layer ingredients in the food processor, and processing on high for 2 minutes until super creamy. There should be no bits or pieces left of the cashew nuts.

  5. Pour the lemon layer on top of the base, even it out with a spatula, and return to the fridge.

  6. Make the lavender layer by putting all the lavender layer ingredients in the food processor, and processing on high for 2 minutes until super creamy. Again, there should be no rough pieces left, the mixture should be creamy and smooth.

  7. Pour the lavender layer on top of the lemon layer, even it out with a spatula, and return to the fridge.

  8. Let set for at least 2 hours, but best is overnight.

  9. When you are ready to serve, cut slices with a sharp kitchen knife, and lift out with a wide spatula.

Yummy yummy in my tummy!



#almonds #dates #coconut #vanilla #cashewnuts #lemon #honey #blueberries

© 2020 Martina Zand

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