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Creamy Vegan Lemon Bars

Yields9 ServingsTotal Time30 mins

Crust
 ½ cup almonds
 ½ cup walnuts
  cup desiccated coconut
 1 heaping cup pitted medjool dates
Creamy Lemon Filling
 1 cup cashews, soaked for at least 4 hours
 ½ cup coconut cream
 ¼ cup maple syrup
 ½ cup freshly squeezed lemon juice (about 2 large lemons)
 1 tbsp lemon zest (one large lemon), plus more for topping
 1 tsp vanilla extract
  tsp turmeric powder (optional for color, won't effect taste)
 pinch of salt
Directions
1

In a blender or food processor, add walnuts, almonds, coconut and dates. Mix until crumbly.

*Note* If your dates are a little dry, soak in warm water for 10 minutes before blending.

2

Line an 8x8 Pyrex baking dish with parchment paper (this makes for an easier removal). Pour mixture into the Pyrex, and use your hands or a spatula to press into an even crust.

3

Add drained cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla extract, turmeric and salt to blender or food processor. Mix until smooth and creamy.

4

Pour filling on top of crust and smooth into an even layer. Top with additional lemon zest.

5

Freeze for at least a couple of hours before slicing into 9 squares and serving.

Option to top with sifted powdered sugar.

Enjoy!

Nutrition Facts

Servings 9