Vegan I Gluten Free
Serves: 9 bars
Time: 1 hour + overnight to set
Crust:
1 cup oat bran
1 cup almonds
2 tbsp. coconut sugar
1/4 tsp. sea salt
2 tbsp. maple syrup
5 tbsp. melted coconut oil
Filling:
1 cup raw cashews, soaked in hot water for at least 30 minutes
1 cup coconut cream (the thick white part at the top of a 15 ounce full-fat culinary coconut milk can)
1/4 cup maple syrup
2 tbsp. arrowroot powder
2 1/2 lemons, juiced; zest of 1 lemon
3 drops Doterra Lemon Essential Oil (optional)
1/4 tsp. salt
Place the cashews in a heat proof bowl and cover with boiling water, let sit, covered, for at least 30 minutes.
Preheat the oven to 350F degrees and line a 9x9 baking dish with parchment paper.
Add all dry ingredients for the crust (oat bran - salt) into a food processor. Mix on medium speed until mostly all nuts are chopped fine. Transfer the mixture to a bowl and add the maple syrup and coconut oil. Slowly add more oil, 1 tbsp. at a time if needed. You want the crust to be a bit sticky, not too crumbly.
Add the mixture to the lined baking dish, spreading it evenly with a spatula and pressing it firmly down with the palm of your hand.
Bake for 15 minutes, then increase the heat to 375F and bake for 5-7 minutes longer, until it is golden brown. Remove the crust from the oven and let cool for 5-10 minutes. Reduce the oven temperature back to 350F.
For the filling, drain and rinse the cashews and combine all filling ingredients in the food processor. Mix on medium until it is thick, smooth, and creamy, 1-2 minutes. Taste for adjustments, if you want it more lemony or sweet...
Pour the filling over the crust and spread into an even layer. Tap the dish a couple times on the counter to release any air bubbles.
Bake for 20-25 minutes or until the edges look a bit browned and the center is still jiggly but not liquid. Remove the pan from the oven and let it rest for 20 minutes on the counter. Keeping it in the pan, place it in the fridge for at least 4 hours or until it has set, over night is best!
Cut into 9 bars and enjoy.
You can decorate with unsweetened coconut shreds if you wish or fresh lemon slices!
Store in the fridge for 3-5 days.
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