Servings: 12 bars
No-Bake Paleo Lemon Bars (Vegan)
Creamy paleo lemon bars that are also vegan and gluten-free
Ingredients
For the Lemon Filling
- 2 cups raw cashews soaked 1 hour*
- 1/2 cup full-fat canned coconut milk
- 1 tablespoon lemon zest
- 2/3 cup lemon juice
- 1/2 cup pure maple syrup
- 1.5 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
For the Crust:
- 2 cups raw walnuts see note**
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1 pinch sea salt
Instructions
Prepare the Lemon Filling:
- Place the raw cashews in a bowl and fill with water, making sure the cashews are completely submerged. Soak at least 1 hour, up to 12 (note: you can prepare the crust while the cashews are soaking). Drain the water from the cashews.
- Transfer cashews to a food processor or blender along with the remaining ingredients for the filling. Blend on high until completely smooth (this may require a minute or so).
Prepare the Crust:
- Add all ingredients to a food processor and process until thick and cookie dough-like. You will need to stop the food processor a couple of times to scrape the sides with w rubber spatula to help the process along.
- Press the crust firmly into a parchment-lined 8" x 8" pan, forming an even layer. Refrigerate crust until ready to use.
Prepare the Lemon Bars:
- Pour the lemon filling into the pan with the crust. Smooth into an even layer, cover with plastic wrap, and freeze at least 2 hours. When ready to serve, thaw the bars at room temperature (or transfer to the refrigerator to allow them to thaw completely).
- Release the bars from the pan by pulling on the parchment paper, and transfer to a cutting board. Use a sharp knife to cut lemon bars into desired sizes, and serve.
Notes
*You can soak the cashews for up to 12 hours if you'd like.
**You can replace the walnuts with cashews, almonds, or pecans
Nutrition
Serving: 1of 15, Calories: 271kcal, Carbohydrates: 17g, Protein: 6g, Fat: 22g, Sugar: 11g