01/30/2024
🍋Vegan Lemon Bars🍋
Have a bounty of winter citrus? Make these sweet & tangy lemon bars 🤩 This recipe is entirely vegan and dairy-free but you'd never know 😉 They are thick, creamy, and make for the most perfect Veganuary dessert! 😋 🙌 Made with Native Forest Organic Simple Coconut Milk 🥥 by our friend ✨
Grab the recipe below👇
✨Crust Ingredients
2 cups all-purpose flour (we used gf flour)
1 cup vegan butter
1/2 cup maple syrup
2 tsp vanilla extract
1/2 tsp salt
✨Lemon Bar Ingredients
1 cup Native Forest Organic Simple Coconut Milk*
1/2 cup soaked cashews*
1/2 cup lemon juice
2 tsp lemon zest
1/2 cup maple syrup
1/2 cup granulated sugar
1 tsp vanilla extract
1/3 cup cornstarch
pinch of salt
pinch of turmeric (optional, for color)
*Coconut cream: refrigerate a can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed on the top & measure out one cup of this.
*Cashews: soakcashews overnight in water
✨Directions
Start by prepping the crust. Combine all crust ingredients in a large bowl & mix.
Line a square baking pan with parchment paper & grease with oil.
Transfer the crust ingredients to the baking pan & press them down into an even layer.
Bake the crust for 15-20 min at 350*F, unti edges of crust are golden brown.
Use a fork to poke holes all around the baked crust. Don’t poke all the way to the bottom of the crust, just about halfway.
To make the filling, combine the coconut cream, cashews, lemon juice & zest, maple, sugar, vanilla, cornstarch, salt, and turmeric to a blender. Blend until smooth.
Transfer lemon filling to a saucepan over medium heat. Stir continuously & cook for 4-6 minutes, until mixture starts to significantly thicken.
Once it has thickened, pour it on top of crust & level the top.
Refrigerate bars overnight, or for at least 4-6 hours, until the filling hardens fully.
Once they are ready, slice, dust powdered sugar on top, & enjoy!
