2 tablespoons honey (or maple syrup for vegan option)
juice from 1 lemon (~1/3 cup)
pinch of sea salt
zest from one lemon
First, place two cups of cashews into a medium/large size bowl and cover them with boiling water. Let them soak for at least an hour or overnight. These cashews are for the filling.
Next, place crust ingredients into a high-speed food processor and process until crumbly.
After ingredients are blended, spray a 9×9-inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.
Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor or Vitamix and blend until smooth.
When the filling is a smooth consistency, add coconut oil and mix one more time to fully combine all ingredients.
Pour filling contents on top of crust. Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.
When bars are hard and ready to eat. Remove from freezer, top with shredded coconut and lemon zest.
Storage: store bars in the freezer for more of an ice cream bar texture or in the fridge for more of a cheesecake texture.