If you like lemon bars, or you like Goji Lemonade, I think you’ll really like these Goji Lemon Bars.  This is an adaptation of Ani Phyo‘s Lemon Coconut Bars recipe.

I’ve clarified some of her recipe and added in goji berries.  It’s pretty darn yummy.  Try it and taste for yourself!

This recipe makes about 12 bars in a 9×9 inch pan.

Ingredients:
1 Cup Almonds (soaked 8 hours and rinsed is best)
1 tsp Sun Fire Salt
1.5 Cups Dates
1 Tbsp Vanilla (or 1 vanilla bean – scrape the insides)
Zest of 1 Lemon (optional)
2-3 Tbsp Lemon Juice (juice one lemon or use juice from a jar which is way easier)
1 Cup Finely Shredded Coconut
2 Tbsp Goji Berries

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In food processor, grind 1/2 Cup of the almonds until coarse.  Spread evenly across bottom of 9×9 inch pan.  (Tip: put the pan in the fridge or freezer to help this almond bottom set while you work on the rest).

In food processor, add remaining 1/2 cup of almonds and salt.  Process until finely ground – like a flour.  Add the dates, vanilla, lemon and goji berries.  Process until a dough-like consistency.  (Tip: you can add a little water or a little extra lemon juice to facilitate the processing, but you want it to be pretty thick dough).

Spread lemon filling on top of almonds.  The lemon filling is pretty sticky, so you may want to dollop the filling across the pan and use wax paper to press the filling in evenly across the pan.

Optionally, sprinkle with some additional coconut flakes on top and press in with wax paper.

Chill in the fridge for a couple of hours before cutting into squares and serving.

Ani says this will keep for 6 days in the fridge, but we’ve had some keep for more than a month in the fridge.  You could also freeze bars for longer storage and defrost them before eating.

Enjoy!

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