No-Bake Paleo Lemon Bars

For the crust:
Line an 8×8 inch pan with parchment paper, leaving an overhang to use as a handle.

Place the cashews into a large food processor and pulse until broken down and crumble. Add dates and pulse until combined and mixture begins to form a crumbly dough. With the food processor running, stream in the water until well mixed.

Press the crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.

For the cream:
Drain cashews and place them into a high-powered blender. Add remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary.

Pour over the crust and smooth out evenly. Freeze until completely firm, about 4–6 hours.

Let the bars stand at room temperature for 5–10 minutes before slicing. Then devour.

Note: Total time does not include 4 hours for chilling.