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How to Make Vegan Lemon Bars

by Kate Ferguson on March 24, 2016
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Lemon bars are not only a really tasty dessert, but they seem impressive when you bring them as your homemade dish to a dinner party. It’s not that they’re more difficult to make than any other dessert, but they just seem sophisticated or something. Maybe? Here is a vegan recipe that any lemon bar lover will enjoy, and they also happen to be gluten free.

For the Filling You Will Need:
  • 1 cup raw cashews
  • 1 cup coconut cream
  • 2 Tbsp cornstarch
  • 1/2 cup lemon juice
  • 1 heaping Tbsp lemon zest
  • Pinch sea salt
  • 1/4 cup maple syrup
For the Crust You Will Need:
  • 1 cup gluten free oats
  • 1 cup almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp maple syrup
  • 4-5 Tbsp coconut oil that has been melted

Directions

  1. Put the raw cashews in a mixing bowl and pour in enough boiling hot water to cover them. Let this sit for an hour uncovered and then drain completely.
  2. While those are soaking, preheat the oven to 350 degrees F and then line an 8×8 inch baking dish with some parchment paper.
  3. Take a high speed blender and add in the oats, almonds, sea salt, and the coconut sugar. Mix this together on high until it turns into a meal consistency.
  4. Then move the mixed meal to a medium sized mixing bowl, where you will add in the maple syrup and melted coconut oil. Start light with 4 Tbsp of the coconut oil and then add more at that point if it’s still too dry. Stir this mixture with a normal spoon to combine it until it turns into a loose dough. It should not crumble when you squeeze it together in your hands. If it’s still too dry, add in some more of the melted coconut oil.
  5. Then move this mixture to the baking sheet that has been lined and spread it out evenly. Then put another piece of parchment paper on top of the mixture,  and press down on it until it’s evenly distributed and well packed. You might use the side of a glass or something that works to roll and pack at once.
  6. Next put it in the oven and bake it for 15 minutes. After the 15 minute mark you will increase the heat to 375 F, and then bake for 5 more minutes. At that point the edges should be golden brown and there should be some browning on the top. Then take it out of the  oven to cool, then reduce oven heat to 350 degrees F.
  7. Now that the cashews have been soaked and drained, put them in the high speed blender with the coconut cream, cornstarch, lemon juice, lemon zest, sea salt, and maple syrup. Mix all of this together on high, and it should become creamy and smooth. Taste it to make sure that everything is good, it should be pretty strong on the lemon flavor and not overly sweet at this point.
  8. Then take this filling and pour it on the crust that has already been baked and spread into an even layer. If it makes any air bubbles just tap the whole pan on the counter.
  9. Bake this for 20-23 minutes. You can tell it’s done when the edges look very slightly dry, and when the center is no longer liquid but still looks giggly.
  10. Take this out of the oven to rest for 10 minutes, then put it in the refrigerator uncovered where you will let it cool for at least 4 hours, but best if it’s overnight.
  11. At that point, you are ready to slice it up and serve! If you want you can powder the top with powdered sugar for an added sweetness or just to spruce up the look.

 

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