No Bake Lemon Bars

No Bake Lemon Bars

from bakerita.com
20 min

Ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut butter
  • 2 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 cups raw cashews, soaked for at least four hours or preferably overnight, drain and rinse before using 
  • 1/4 cup full-fat coconut milk, shaken 
  • 1/4 cup coconut oil, melted and cooled slightly
  • ⅓ cup pure maple syrup
  • ⅓ cup fresh lemon juice, use 1/4 cup if you want it a little less lemony – you can always add more!
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Directions

  1. 1

    Line an 8” square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside.

  2. 2

    In a mixing bowl, stir together the almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly into the bottom of the prepared pan.

  3. 3

    In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.

  4. 4

    Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top. Hit the pan hard against the counter a few times to get out any air bubbles.

  5. 5

    Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.

  6. 6

    When serving, I recommend running your knife under hot water to warm it up before cutting the lemon bars with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the freezer for up to three months.