1 C almonds
1-1/2 C dates
1 T pure vanilla extract
2 T lemon zest (the peel from 1 lemon)
2 T lemon juice (ideally from the lemon above)
1-1/4 C shredded dried coconut
3/4 teaspoon sea salt
Tip: Be careful if doubling this raw lemon bar recipe. You might want to make two batches right after one another instead of making one huge batch because it can be tough to get everything to move well in the food processor.
Tip: If your dates are rock-hard try softening them by soaking them in warm water for half-an-hour, then squeezing almost all water out of them before using in this raw lemon bar recipe.