Creamy Vegan Lemon Bars
Ingredients
The filling
-
1
cup
raw cashews
-
1
cup
coconut cream
-
2
Tbsp
arrowroot or cornstarch
-
½
cup
lemon juice
-
1
heaping Tbsp
lemon zest
-
1
pinch
sea salt
-
¼
cup
maple syrup
-
2
Tbsp
organic powdered sugar (optional)
The crust
-
1
cup
gluten-free oats
-
1
cup
raw almonds
-
¼
tsp
sea salt
-
2
Tbsp
coconut sugar
-
1
Tbsp
maple syrup
-
4-5
Tbsp
coconut oil (melted)
Instructions
- Soak raw cashews in boiling water for 1 hour, then drain.
- Preheat oven to 350°F (176°C) and line an 8x8 inch baking dish with parchment paper.
- Blend oats, almonds, sea salt, and coconut sugar until fine meal forms.
- Mix in maple syrup and melted coconut oil until a dough forms.
- Press the mixture into the lined baking pan and bake for 15 minutes.
- Increase oven temperature to 375°F (190°C) and bake for an additional 5-8 minutes until golden brown.
- Blend soaked cashews with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup until smooth.
- Pour the filling over the crust and bake for 20-23 minutes until edges are slightly dry.
- Let cool for 10 minutes, then refrigerate for at least 4 hours or overnight.
- Slice and optionally sift with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
9 bars
Calories
326
Total fat
24.6g
Total carbohydrates
24.3g
Total protein
5.9g
Sodium
61mg
Cholesterol
0mg
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