Pomegranate Cafe Mother-Daughter Owners Cassie and Marlene Tolman Share Their Recipe
1 cup xylitol
1 cup hot water
Mix together until blended to make a syrup.
Lemon Bar Filling:
5 cups cashews (soaked in purified water for 1–3 hours)
5 organic lemons, zested (use these lemons to make the juice)
1 ½ cups lemon juice
½ cup coconut oil (melted)
1 ¼ cup xylitol syrup
1 Tbsp. turmeric
Place all ingredients in a high speed blender (we use a Vitamix), and blend until very smooth and creamy.
Lemon Bar Crust:
2 cups almonds
3 cups walnuts
2 cups dates (pitted)
Pinch sea salt
1 Tbsp. vanilla
Place all ingredients in a food processor and blend until a dough forms.
Press crust into the bottom of an 8 x 8 inch baking dish. Top with Lemon Bar filling and refrigerate at least four hours, preferably overnight. To serve, slice and top with shredded coconut and sliced lemons.
4025 E. Chandler Blvd., Phoenix; PomegranateCafe.com