With this crazy heat wave we are experiencing here in Boston (I am NOT complaining), I've been craving frozen treats every minute of everyday. With a plethora of Certified Pure Therapeutic Grade essential oils at my finger tips, I decided to get creative and try something a little out of my comfort zone (read: something other than ice cream).
A few weeks ago I went to the SoWa market here in South Boston. All the rage if you're looking to wait in line for 2 hours for food truck cuisine. My friend Kara and I grabbed some Scoop Sights vegan ice cream bars to hold us over. I had sea salt caramel and Kara had lemon lavender. Ding ding ding... immediate inspiration.
These bars are SO easy to make, and best of all, you don't even need your oven.
Frozen Honey Lavender Lemon Bars
For the Crust:
- 1 cup oats (if you're 'paleo' you can just substitute your favorite nut)
- 1 cup medjool dates, pitted
- 1 cup cashews (or any other kind of nut)
- 5-8 drops DoTerra Lemon Essential Oil (if you don't have the oil on hand you can use a few tablespoons of lemon juice)
For the Custard:
- 2, 16 oz cans coconut milk, discard the water*
- 1/2 cup honey
- 5 drops DoTerra Lavender Essential Oil
- 1 tsp vanilla extract
*I used Whole Foods Market 365 brand Organic Coconut Milk (found in the international isle). To separate just the cream, place the cans in the refrigerator overnight. When you open the can, separate out the water (it's a clear liquid) and use just the cream. This will ensure less crystallization after you freeze the bars.
In a food processor, pulse together the ingredients for the crust until the crumbs are small enough to stick together. Press the ingredients into the bottom of a 9x9 pan.
Whip together the coconut cream, honey, lavender oil, and vanilla with an electric mixer or blender. You can also do this by hand, but it's not as easy!
Pour this mixture over the crust. Set in the freezer for 8 hours. Cut into 9 squares and enjoy!
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