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.

Course Dessert

Cuisine Healthy

Prep Time 20

Total Time 20

Servings bars

Author Bakerita | Rachel Conners

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.
1 cup almond flour, 2 tablespoons coconut butter, 2 tablespoon coconut oil, 1 tablespoon maple syrup
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.
2 cups raw cashews, ¼ cup full-fat coconut milk, ¼ cup coconut oil, ⅓ cup pure maple syrup, ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
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.