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Raw Frosted Lemon Poppyseed Squares from Ricki Heller

Author - Gena Hamshaw


  • For the base:
  • 2 heaping Tbsp 35 ml ground chia seeds
  • from about 1 Tbsp or 15 ml whole seeds
  • 1 cup 165 g natural raw skin-on almonds, preferably organic
  • ¾ cup 115 g natural raw cashews
  • Pinch fine sea salt
  • 2 tsp 10 ml grated lemon zest (about 1 large lemon), preferably organic, divided in half
  • Juice of 1 lemon preferably organic, divided in half
  • 2 Tbsp 30 ml agave nectar or yacon syrup
  • 15 to 20 drops pure plain or vanilla stevia liquid or to taste
  • 1 tsp 5 ml pure vanilla extract
  • Up to 1 tablespoon 15 ml water, if needed
  • 2 Tbsp 30 ml poppy seeds
  • For the frosting:
  • Heaping ¼ cup 70 ml ground chia seeds (from about 2 Tbsp or 30 ml whole seeds)
  • 1/3 cup 80 ml coconut oil, at room temperature, preferably organic
  • 1 Tbsp 15 ml raw smooth cashew or macadamia butter, at room temperature
  • Reserved lemon zest from making base, above
  • Reserved lemon juice from making base, above
  • 15 to 20 drops pure plain or vanilla stevia liquid or to taste
  • For the garnish optional
  • Extra grated lemon zest from an additional lemon
  • Extra poppy seeds


  • Make the base. Line a regular loaf pan with plastic wrap. Set aside.
  • Combine the chia, almonds, cashews, and salt in the bowl of a food processor and process until the mixture looks like a fairly fine meal (no pieces of almond should be visible). In a small bowl, mix together half of the lemon zest, half of the lemon juice (about 2 tablespoons or 30 ml), the agave nectar, stevia, and vanilla until everything is well combined. Pour the lemon-juice mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 tablespoon or 15 ml water). Sprinkle with the poppy seeds and pulse just until they are incorporated. Turn the base into the prepared loaf pan and, using wet hands or a silicone spatula, press it down firmly and evenly. Place the pan in the fridge while you prepare the frosting.
  • Make the frosting. In the bowl of a food processor or using a hand blender, blend the chia, coconut oil, nut butter, reserved lemon zest, reserved lemon juice (you should have about 2 tablespoons or 30 ml), and stevia until perfectly smooth. The mixture may liquefy as the coconut oil melts; this is fine.
  • Frost and unmold. Pour the frosting over the base in the pan and swirl the top. If desired, sprinkle with additional lemon zest and poppy seeds to garnish (see photo, page 208). Refrigerate until firm, at least 2 hours. (Tip: If the frosting is too liquid to hold a shape when you first pour it over the base, refrigerate about 15 minutes until it firms up a bit, and then add any swirls that you like.) Once the top is firm, fold the plastic wrap over it to cover.
  • To unmold, peel back the plastic on top and invert onto a cutting board; turn right-side-up and cut into 12 or more pieces (they should be relatively small). Serve immediately; store leftovers, covered, in the refrigerator, for up to 5 days. May be frozen. Defrost in refrigerator. Makes about 1 dozen.