Creamy Vegan Lemon BarsTwisted Recipes
These lemon bars are vegan – so no dairy or eggs, instead the creaminess comes from blended coconut and cashews. They are also sugar free! The sweetness comes from Medjool dates and maple syrup. No one needs to miss out with these indulgent yet guilt-free treats from the Love & Lemons Every Day cookbook.
Creamy Vegan Lemon Bars
Prep time: 10 minutes + freezing
Makes 16 bars
9 Medjool dates, pitted
3/4c whole rolled oats
1 (400g) tin of coconut cream (must be cream, NOT MILK!)
1 1/4c raw cashews
2T lemon zest
1/3c maple syprup
1/3c lemon juice
1/8t sea salt
Base: Into a food processor, place the dates, walnuts, oats, and salt and process until the mixture comes together in a sticky ball. If necessary, gradually add 1 to 2 tablespoons of water.
Line a slice tin with baking paper and press the mixture into the base of the tin. The dough is sticky, so use a sheet of baking paper on top to help smooth it out. Place the tin in the freezer while you make the filling.
Filling: In a high-speed blender, puree the coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until smooth. Pour the filling over the base and freeze overnight.
Thaw at room temperature for 20 minutes before slicing into bars and serving.