Lemon Coconut Bars with Carob Fudge Sauce

Another great recipe from "Ani's Raw Food Kitchen". I used less salt than she calls for. This is so easy and so good, I love the carob sauce.

1 c. almonds, chopped

1 1/2 c. pitted dates, soaked for a few minutes to soften

1 t. vanilla

1 1/2 t. sea salt

zest from 1 lemon

Juice from 1 lemon, about 2 T.

1 c. dried shredded coconut

1. Chop the almonds into small pieces. Use some of the flour from the almonds to dust the bottom of a 9 inch square pan.

2. In a medium mixing bowl, combine the rest of the ingredients including the chopped almonds.

3. Press into the baking pan

4. Chill for a couple of hours until firm. Then cut into squares, top with carob fudge sauce.

Carob Fudge Sauce

1/2 c. pitted dates, soaked and drained

1 c. water

1/2 c. carob powder

1/4 c. olive oil

1. In a blender, blend the dates, water, and carob powder until smooth.

2. Add olive oil and more water as needed to make the right consistency.

Will keep for 6 days in the fridge.