Ok, so maybe I didn't manage to get any tasty-looking pictures of these. But let's just keep it sweet and simple, just like these lemon bars, and say they're amazing. I've never been much of a lemon bar fan myself. And someone who had some of these the other day commented that usually with lemon bars, you can only taste sugar and no lemon. Well with these, you can sure taste the lemon and there is no sugar! It's a win-win. :)
Feel free to adjust the recipe to your tastes and needs. I've added some notes in the recipe below that adapt it slightly. But do what you want! It's great!
*Note to self and others: Use this crust for everything. It's by far the best, in my opinion.
Sugar-Free, Gluten-Free Vegan Lemon Bars
Adapted Slightly From Minimalist Baker
Filling:
1 C raw cashews1 C coconut cream (the hardened portion at the top of full fat, refrigerated coconut milk. Adding some liquid to compensate for not having a cup is ok)
2 T arrowroot or cornstarch
1/2 C lemon juice (~2 large lemons)
1 heaping Tbsp lemon zest (~1 large lemon) We're talking heaping
Pinch sea salt
1/4 C maple syrup, honey, or agave
Crust:
1 C oats
1/2 C almonds
1/2 C walnuts (or just another 1/2 C almonds)
1/4 tsp salt
1 T maple syrup, honey, or agave
4-5 T coconut oil, melted
1/4 tsp salt
1 T maple syrup, honey, or agave
4-5 T coconut oil, melted
Optional: 2 T coconut sugar. I made it once with and once without, and I can't really tell a difference
1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
2. In the meantime, preheat oven to 350 and line an 8x8 inch baking dish with parchment paper.
Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
3. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil (personally I never even came near this problem).
4. Transfer mixture to parchment-lined baking sheet and spread evenly. Press down until firm and compact.
5. Bake for 15 minutes, then increase heat to 375 and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350.
6. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.
Taste and adjust flavor as needed. It should be very lemony, and not overly sweet.
7. Pour filling over the pre-baked crust (a warm crust is ok) and spread into an even layer. Tap on counter to remove any air bubbles.
8. Bake for 20-23 minutes or until the edges look very slightly dry and the center jiggles, but is not liquid. It does set up more in the fridge. You'll know in your heart when it's time. (notes: if you're doubling this recipe, it really takes almost twice as long to bake. So watch it closely and have patience and faith)
9. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
10. Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days. Ha, as if they'll last that long before being devoured.
1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
2. In the meantime, preheat oven to 350 and line an 8x8 inch baking dish with parchment paper.
Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
3. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil (personally I never even came near this problem).
4. Transfer mixture to parchment-lined baking sheet and spread evenly. Press down until firm and compact.
5. Bake for 15 minutes, then increase heat to 375 and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350.
6. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.
Taste and adjust flavor as needed. It should be very lemony, and not overly sweet.
7. Pour filling over the pre-baked crust (a warm crust is ok) and spread into an even layer. Tap on counter to remove any air bubbles.
8. Bake for 20-23 minutes or until the edges look very slightly dry and the center jiggles, but is not liquid. It does set up more in the fridge. You'll know in your heart when it's time. (notes: if you're doubling this recipe, it really takes almost twice as long to bake. So watch it closely and have patience and faith)
9. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
10. Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days. Ha, as if they'll last that long before being devoured.
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