Vegan Lemon Bars
Ingredients
Scale
FILLING:
- 1 cup raw unsalted cashews
- 1 cup coconut cream (unsweetened)
- 2 Tbsp arrowroot
- 2 Tbsp meyer lemon zest
- 3/4 cup fresh meyer lemon juice
- 1 heavy pinch Celtic sea salt
- 1/3 cup maple syrup⠀⠀⠀⠀⠀⠀⠀
CRUST:
- 1 cup gluten-free oats
- 1/2 cup raw unsalted pecans
- 1/4 cup raw unsalted almonds
- 1/4 cup raw unsalted walnuts
- 1/4 tsp quality sea salt (Celtic sea salt)
- 3 Tbsp coconut sugar, granulated
- 1 Tbsp maple syrup, Grade A
- 4–6 Tbsp melted virgin coconut oil
Instructions
- Soak raw cashews in filtered warm water, for at least an hour. Rinse, drain, set aside until ready to use for Filling. Preheat oven to 325 degrees F.
- Crust: Add all dry crust ingredients except for last two into food processor or blender. Blend/pulse until a dry fine mix is yielded.
- Crust: Transfer fine meal to a mixing bowl, add maple syrup and 3 Tbsp melted coconut oil, stir to combine. If mix is still dry use remaining coconut oil 1/2 tbsp at a time until loose dough has formed.
- Crust: Transfer mixture to parchment-lined baking pan. Cut second piece of parchment paper to size of baking pan. Place second piece of parchment on top of dough, using a flat-bottomed object such as flat bottomed measuring cup or drinking glass, press down firmly to spread it evenly and compress crust.
- Crust: Bake for 15 min, then increase heat to 350 F and bake for additional 5 min or until the edges are slightly. Allow to cool.
- Filling: Add soaked, drained cashews to high speed blender or food processor with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until creamy and smooth.
- Filling: Taste and adjust flavor as needed to your preference (add more maple syrup if too sour, add more lemon zest and juice if not sour enough). If adding any additional ingredients add very little at a time until you achieve the balance of sweet and sour for your palate.
- Filling: Pour your filling over cooled crust. Spread evenly and gently tap pan on counter to level it and release any trapped air pockets.
- Bake at 350 for 20 min or until the edges are slightly dry and the center doesn’t look liquid and wet or “jiggly” (very official baking term) like jello. Add additional time by 2 min increments if center is still jiggly.
- Remove from oven and allow to cool. Transfer to refrigerator, uncovered and cool overnight or at minimum 2 hours.
- Once ready to serve. Use parchment paper edges to assist in pulling out of pan. Place on cutting board and cut bars to size preference. Option to sift with powdered sugar and top each slice with a lemon slice. Store leftovers in the refrigerator in a sealed bag or container up to 5 days or freeze up to 1 month.
- Salud to your Salud! [Cheers to your Health]
Notes
- Use organic when you can.
- Double recipe if wanting to use a larger pan and feed a larger group.
- I used a square glass pyrex for this recipe. Number of bars this recipe yields depends on how large you cut. I’ve cut it to 9, 12 or 16 bars before.
*recipe adapted from the lovely @minimalistbaker