Raspberry Lime Squares (Clean Eating Magazine)

10  ounces		raw unsalted cashews
1  cup		raw unsalted almonds
3		pitted Medjool dates
1/2  cup		unsweetened shredded coconut
1/8  teaspoon		sea salt
3  teaspoons		zest of 1 lime
1		lime, juiced
6  tablespoons		coconut oil, melted
2  tablespoons		pure maple syrup
1/2  teaspoon		pure vanilla extract
1-1/2  cups		raspberries, fresh

Tip: For nutritional information on all the ingredients in Raspberry Lime Squares (Clean Eating Magazine) just click on each ingredient name. Then adjust the serving size for any Raspberry Lime Squares (Clean Eating Magazine) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1, Place cashews in a bowl and cover with water. Soak in the refrigerator for at least 3 hours. Drain and rinse.
2. Prepare base: To a food processor or high-powered blender, add almonds, dates, coconut and salt. Pulse until crumply and slightly chunky--15-30 seconds. If needed, add 2 to 4 tsp water and process until it holds together when rolled into a ball. Press into an 8 x 8-inch baking pan. Chill in freezer.
3. Prepare filling: In processor or blender, place cashews, lime juice, coconut oil, maple syrup and vanilla; process until very smooth.
4. Remove chilled base from freezer and top with two-thirds of filling in an even layer. Add 1 cup raspberries to remaining filling to processor or blender and process until smooth. Pour over filling and top with lime zest; cover and freeze until solid, about 5 hours.
5. Cut into 16 squares and garnish with remaining 1/2 cup raspberries. Store bars in freezer. Thaw in refrigerator for 2 hours or at room temperature for 20 minutes before eating.