Scraps and Snippets ~ Vegan Lemon Bars

Vegan Lemon Bars

This recipe takes minutes to make but several hours to prepare. It needs to set up at least 6 hours once made, and the cashews need to soak several hours prior. It stays delicious for a week or more. So I recommend you soak the cashews overnight, or when you leave for the morning, make the dessert and then let them set up either overnight or all day depending on when you put it together. 

Clearly, this is NOT low fat because of the nuts. But it is so creamy, and so tangy, and so good. Very key limey and you could use limes and make it key lime.  

Crust: (You want to wait until the cashews are soaked so you can use the food processor again right away and only have to wash it once.) (By the way, the crust is delicious on it's own and you can roll it into balls, or make it into your own version of Larabars.)

2 Cups almonds

16 Dates (roughly 1 and 1/2 cups)

zest of 1 lemon

1 TBSP coconut oil

1/4 teaspoon salt.

Place all in a food processor and process until ingredients combine into a sticky crumbly mix. 

Lightly oil a 9 x 13 pan. Press the crust into the bottom of the pan. 

Lemon Filling:

Step one 

3 Cups cashews

2 Cups lemon juice (6-8 lemons)

Zest of 1 lemon

1/3 Cup coconut oil

2 Cups sugar

1 teaspoon almond extract

Place lemon juice, lemon zest and cashews in a bowl. Soak at least two hours to overnight. Do NOT rinse or discard the liquid.

Step two:

Place cashew/lemon mix into the food processor, add the coconut oil, sugar and almond extract. Process until smooth. Pour the contents onto the crust. Spread out and refrigerate at least 6 hours.