Ingredients:
Crust:
1 cup almond flour (or graham cracker crumbs)
1/4 cup coconut oil (melted) or vegan butter
2 tablespoons maple syrup (or agave syrup)
A pinch of salt
Filling:
1 1/2 cups raw cashews (soaked in water for at least 4 hours, then drained)
1/3 cup coconut cream (from a can of full-fat coconut milk)
1/2 cup maple syrup (or agave syrup)
1/4 cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for a firmer texture)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
Make the Crust:
In a bowl, mix together the almond flour, melted coconut oil, maple syrup, and salt until well combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for about 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
Prepare the Filling:
In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and cornstarch (if using).
Blend until completely smooth and creamy, scraping down the sides as needed.
Assemble: Pour the lemon filling over the cooled crust and spread it evenly.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Cool and Chill: Allow the bars to cool at room temperature for a bit, then refrigerate for at least 4 hours (or overnight) to firm up.
Serve: Once chilled, cut into squares and enjoy! You can garnish with additional lemon zest or fresh berries if desired.
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