Lemon Cream Bars

• Vegan
• Gluten free

• Produce

  • 3 tsp Lemon, zest
  • 1 Medjool date

• Canned Goods

  • 2 cups Coconut cream

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 1 tbsp Maple syrup or agave

• Baking & Spices

  • 3/4 Of a cup (95g coconut flour

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Coconut
  • 1/2 Of a cup (70g raw almonds, raw

Found on veganfamilyrecipes.com

Description

Ingredients

• ¾ of a cup (95g) Coconut Flour
• 6 tablespoons (65g) melted Coconut Oil
• ½ of a cup (70g) raw Almonds
• 1 Medjool Date
• 2 cups (400g) Coconut Cream (See Notes)
• 3 teaspoons (5g) Lemon Zest
• ¼ cup (60ml) fresh Lemon Juice
• 1 - 2 tablespoons Maple Syrup or Agave (optional)
• ¼ cup shredded Coconut (optional)

Directions

• Preheat oven to 350F (175C) and line a 8x8 inch pan with parchment paper.
• In a food processor pulse the almonds and date until finely chopped. Dont pulse too long or you will end up with almond butter.
• In a medium mixing bowl combine the coconut flour with the coconut oil until a smooth paste forms. Stir in the chopped almonds and press into the base of the prepared pan.
• Bake crust in the oven for roughly 8 minutes or until the edges have browned.
• Remove pan from the oven and allow to cool.
• Meanwhile, add coconut cream, lemon zest, lemon juice, and optionally the maple syrup to the food processor or mixing bowl. Process or mix until smooth. Taste the filling and add more maple syrup or lemon juice if needed to get the desired tart/sweetness.
• Pour filling in the pan, over the crust. Spread the filling evenly across the pan. Sprinkle shredded coconut on top and lightly press into the filling.
• Place pan in the freezer for roughly an hour until filling has set completely. Carefully remove the bars from the pan, place on a different plate and set in fridge. Allow bars to slightly thaw in the fridge before attempting to cut them.
• Store bars in the fridge and eat within 5 days.