I’ve brought to you today a very healthy vegan version of a much loved lemon dessert … Lemon bars!
Lately I’ve been more aware of what I put into my body and so I’m always in search of healthier recipes with a lot less sugar or animal products in general.
But let’s get real, even the ones with less of a sweet tooth craves some sugary goodness every once in a while so without any further adieu, let’s get into the recipe. Happy Baking!
1 cup – raw cashews
1 cup – coconut cream
2 Tbsp – cornstarch
1/2 cup – lemon juice
1 tbsp – lemon zest
1 pinch – sea salt
1/4 cup – maple syrup
2 Tbsp – powdered sugar
1 cup – oats
1 cup – almonds
1/4 tsp – sea salt
2 Tbsp – coconut sugar
1 Tbsp – maple syrup
4-5 Tbsp – coconut oil (melted)
- Add raw cashews to a mixing bowl and cover with boiling water. Let rest for 1 hour, then drain thoroughly.
- Preheat oven to 175 C and line an 8×8 with baking paper.
- Add oats, almonds, sea salt and coconut sugar to blender and blitz until fine.
- Transfer to a mixing bowl and add maple syrup and melted coconut oil. Stir with until a dough is combined, if it’s on the drier side, add more coconut oil to bring it together.
- Transfer mixture to already prepared baking tray and spread evenly. Use pressure to create a tight base.
- Bake for 15 mins and then crank up the heat to 190 c until the edges get golden brown. Remove and keep it to cool aside.
- Once cashews are soaked and drained, add to a blender with coconut cream, corn starch, lemon juice, zest, sea salt and maple syrup. Blend until creamy and smooth.
- Taste and tweak as needed, the mixture should be lemony and not over sweet.
- Pour the filling into the prefaced crust and spread it until even. Tap on the counter to remove air bubbles.
- Bake for 20 mins on 175 C, until the sides look set and middle wobbly.
- Once completely cooled, pop it into a refrigerator and serve with a thin layer of icing sugar on top. Voilà!
#PunkLemon #Recipes #LemonLove #Vegan