VEGAN LEMON BARS
Here is a great recipe that Katie found on DETOXINSTA
These Vegan Lemon Bars have a crispy gluten-free crust and creamy lemon filling you’ll love. They are the perfect summer dessert, made without eggs or dairy.
INGREDIENTS:
ALMOND FLOUR CRUST
- 1 cup blanched almond flour
- 2 Tablespoons melted coconut oil
- 2 Tablespoons maple syrup
- ¼ teaspoon salt
LEMON FILLING
- 1 cup whole cashews (not roasted or salted)
- ½ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup maple syrup
- ¼ cup melted coconut oil
INSTRUCTIONS
-
Preheat the oven to 350ºF and lightly grease an 8-inch baking dish. Press a piece of parchment paper into the bottom of the dish for easy removal later.
-
In a mixing bowl, combine the almond flour, coconut oil, maple syrup, and salt. Stir well until the dough sticks together, then transfer it to the prepared baking dish. Press it evenly into the bottom of the pan. It won’t be very thick, but it should create a thin layer that covers the bottom of the pan. Bake this at 350ºF for 15 minutes, or until lightly golden brown around the edges. Let it cool completely.
-
To make the filling, add the cashews to a blender and