Creamy Vegan Lemon Bars

• Vegan
• Gluten free

• Produce

  • 1 heaping tbsp Lemon, zest

• Canned Goods

  • 1 cup Coconut cream* (the hardened portion at the top of full fat coconut milk

• Condiments

  • 1/2 cup Lemon juice
  • 5/16 cup Maple syrup

• Pasta & Grains

  • 1 cup Oats, gluten-free

• Baking & Spices

  • 2 tbsp Arrowroot or cornstarch
  • 2 tbsp Coconut sugar
  • 1 Pinch Sea salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Cashews, raw

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (120 g) raw cashews
• 1 cup (240 g) coconut cream* (the hardened portion at the top of full fat coconut milk)
• 2 Tbsp (14 g) arrowroot or cornstarch
• 1/2 cup (120 ml) lemon juice (~2 large lemons)
• 1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
• Pinch sea salt
• 1/4 cup (60 ml) maple syrup, plus more to taste
• optional: 2 Tbsp (14 g) organic powdered sugar, for topping
• 1 cup (90 g) gluten free oats
• 1 cup (112 g) almonds
• 1/4 tsp sea salt
• 2 Tbsp (24 g) coconut sugar
• 1 Tbsp (15 ml) maple syrup
• 4-5 Tbsp (60-75 g) coconut oil, melted

Directions

• Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
• In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
• Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
• Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp (60 g) and adding more if its too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
• Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
• Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
• Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
• Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
• Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
• Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
• Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
• To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

Nutrition