Delicious lemon bars with an almond cookie crust with a cashew coconut filling. Yes it tastes as good as it sounds.
- 1 cup raw cashews
- 1/2 cup lemon juice (about 3 medium lemons)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted and slightly cooled
- 1/4 cup coconut cream
- zest of 3 lemons
- pinch or two of ground turmeric for color
- 3 tablespoons maple syrup
- 2 tablespoons arrowroot starch
- organic powdered sugar, for dusting
Preheat oven to 175 degrees Celsius. Grease an 8x8 pan and line with parchment paper.
Place cashews in a blender and cover with boiling water. Set aside while you prepare the crust or for at least 5 minutes.
In a large bowl, whisk together almond flour and salt. Add coconut oil or vegan butter and maple syrup. Stir to combine until dough forms and all dry bits are incorporated. Transfer dough to prepared pan. Press dough into an even layer. Use an extra piece of parchment paper to help smooth it out.
Bake for 10 minutes. Remove from oven and set aside. Keep oven on.
Drain cashews and place back into blender. Place remaining filling ingredients in blender. Blend until smooth. Pour filling into parbaked crust. Smooth with spatula. Bake for 16-18 minutes. The edges should start to turn golden and the middle should be set.
Allow to cool on a wire rack. Then, chill vegan gluten-free lemon bars in the refrigerator for 2-3 hours or overnight.
When ready to serve, remove from pan, dust with powdered sugar, and cut into squares.
- Store them in the refrigerator