Jamie's Hive to Table Raw Infused Honey Lemon Description
We take our 100% Pure Raw Honey and gently infuse it with natural lemon. Try it on fruit, on toast, in tea, by itself or however you love honey.
Free Of
Gluten, GMOs, additives, pesticides.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (21 g)
Servings per Container: 16
| Amount Per Serving | % Daily Value |
|
| Calories | 60 | |
|
| Fat Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 17 g | 6% |
|
| Sugars | 16 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Raw honey, natural lemon extract.
Warnings
Do not feed to children under the age of one.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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No-Bake Lemon Bars With Fresh Raspberries
[vc_row][vc_column][vc_column_text]Bright, creamy and refreshingly tangy, this lemon bars recipe is a treat you can feel good about. Made with rich, velvety cashews and naturally sweetened with maple syrup and honey, these no-bake bars deliver all the lusciousness of a classic lemon dessert—without the oven. Topped with fresh, juicy raspberries for a pop of color and flavor, each bite is a perfect balance of sweet, tart and silky smooth. Just blend, chill and enjoy a slice of sunshine!
No-Bake Lemon Bars With Fresh Raspberries
Crust
- 2 cups almond flour
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup honey
- 1 Tbsp. coconut oil (or vegan butter)
- 1/4 tsp. Redmond Real Salt
- 1/4 tsp. vanilla extract
- 2 Tbsp. water
Filling
- 1-1/2 cups raw cashews (soaked for 4+ hours or quick-soaked in hot water for 30 minutes)
- 3 lemons (juice only)
- 1 tsp. lemon zest
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup (or raw honey)
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- Pinch turmeric
Topping
- 1/2 cup fresh raspberries
- 1 Tbsp. maple syrup (optional)
- Line 8x8-inch pan with parchment paper.
- In bowl, combine all crust ingredients until mixture sticks together when pressed. Press crust into prepared pan and place in freezer. (Note: Mix in more water or coconut oil/vegan butter if crust mixture feels too dry.)
- Drain and rinse soaked cashews.
- In high-speed blender, blend together cashews, lemon juice, lemon zest, coconut oil, maple syrup, vanilla, salt and turmeric until silky smooth.
- To assemble bars, add lemon filling on top of crust and smooth it out. Place in freezer 1 hour to set.
- Serve with fresh raspberries and drizzle of maple syrup or honey.
- Store in refrigerator, or freeze up to 3 months.
Get the ingredients you’ll need (and more!) from Vitacost.
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