Vegan Lemon Bars

Vegan Lemon Bars | VG | GF | RSF |

Ingredients

Crust ~

• 1 cup rolled oats

• 2/3 cup almond flour

• 3 tbsp melted coconut oil

• 2 tbsp coconut sugar

• 1 tbsp water

• pinch of salt

Base ~

• 1/2 cup coconut cream

• 1/3 cup soaked cashews (overnight or in boiling water for 15 minutes)

• 1/3 cup maple syrup

• 1/4 cup lemon juice

• 1 tbsp arrowroot

• 1/2 tsp lemon zest

• 1/8 tsp turmeric (optional for color)

• pinch of salt

Instructions

1. Pre heat oven to 350 and line a small baking dish with some parchment paper. I used a 4”x 6” size dish.

2. In a high speed blender or food processor, add in the rolled oats and partially blend up so there are still some whole oat pieces. In a large bowl, add in the oats, almond flour, coconut sugar, pinch of salt, melted coconut oil, and water. Combine well until a dough forms. Press the dough into a firm and even layer in the baking dish. Bake at 350 for 10 minutes.

3. While the crust is baking, prepare the base for the lemon bars. In a high speed blender, add in the soaked and drained cashews, coconut cream, maple syrup, lemon juice, arrowroot, lemon zest, turmeric, and salt. Blend on high until smooth.

4. Pour the mixture over the crust and bake at 350 for 30 minutes. Let cool for a few minutes and then set the bars in the fridge over night to fully set.

5. Cut into squares and enjoy! Keep stored in the fridge for up to a week.