Creamy Vegan Lemon Bars
Ingredients
Crust
-
9
pieces
soft Medjool dates, pitted
-
1
cup
walnuts
-
¾
cup
gluten-free whole rolled oats
-
¼
teaspoon
sea salt
-
1 to 2
tablespoons
filtered water
Filling
-
1
14-ounce can
coconut cream
-
1 ¼
cups
raw cashews
-
2
tablespoons
lemon zest
-
⅓
cup
fresh lemon juice
-
⅓
cup
maple syrup
-
⅛
teaspoon
sea salt
Instructions
- Prepare the crust by processing dates, walnuts, oats, and salt in a food processor until sticky.
- Add water gradually if needed, then press the mixture into a lined baking pan and freeze.
- For the filling, blend coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until smooth.
- Pour the filling over the crust and freeze overnight.
- Thaw at room temperature for 20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
16 bars
Calories
250
Total fat
15g
Total carbohydrates
28g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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