No Bake Lemon Bars
These No Bake Lemon Bars are incredibly smooth and creamy with a bright and tart lemon flavor. These gluten-free, paleo and vegan lemon bars come together quickly and easily in the blender.
Servings 16 bars
Ingredients
For the crust
- 1 cup almond flour
- 2 tablespoons coconut butter
- 2 tablespoon coconut oil
- 1 tablespoon maple syrup
For the cheesecake
- 2 cups raw cashews soaked for at least four hours or preferably overnight, drain and rinse before using
- ¼ cup full-fat coconut milk shaken
- ¼ cup coconut oil melted and cooled slightly
- ⅓ cup pure maple syrup
- ⅓ cup fresh lemon juice use ¼ cup if you want it a little less lemony - you can always add more!
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Line an 8” square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside.
- In a mixing bowl, stir together the almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly into the bottom of the prepared pan.
- In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top. Hit the pan hard against the counter a few times to get out any air bubbles.
- Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
- When serving, I recommend running your knife under hot water to warm it up before cutting the lemon bars with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the freezer for up to three months.
