Vegan Lemon Bars 🍋
For the Crust:
125gr Rolled Oats
2 tbsp Ground Flax + 5 tbsp Filtered Water
1 tbsp Maple Syrup
1/2 tsp Salt
For the Filling:
250gr Cashews, soaked for at least 4 hours*
120ml Lemon Juice (about 3 lemons)
Zest of 1 Lemon
1 tsp Vanilla Extract
80ml Maple Syrup
2 tbsp Arrowroot Powder
⅛ tsp Turmeric (Optional, for color only)
¼ tsp Salt
Optional: Vegan Powdered Sugar, for topping
Preheat the oven to 180 °C . Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.
In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.
Line a 23x23cm baking tray with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.
In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.
Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.