This season, we’re all about the fruits. Eating them, wearing them, eating them while wearing them…are you seeing where we’re going with this? We invite you to get your hands dirty (but like, the kind of “dirty” you’ll definitely want to lick off) with this vegan, gluten-free lemon bar recipe, and then slip into one of our fun, fruity fashions to make it a real party.
Ingredients You’ll Need:
For the crust—
- 1 cup oats
- 1 cup almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil, melted
For the filling—
- 1 cup raw cashews
- 1 cup coconut cream
- 2 Tbsp arrowroot powder
- 1/2 cup lemon juice (~2 large lemons)
- 1 heaping Tbsp lemon zest (~1 large lemon)
- Pinch sea salt
- 1/4 cup maple syrup
- 2 Tbsp powdered sugar, for topping
How to Make ‘Em (head’s up—this recipe takes a bit of planning ahead):
This recipe was lightly adapted from The Minimalist Baker.
- Prep the cashews by boiling water (I do this in my tea kettle!) and pouring it over the nuts. Let them soak for 1 hour.
- Preheat your oven to 350 degrees F and line an 8×8 or 9×9 inch baking dish with parchment paper.
- Make the crust! Do this by adding your oats, almonds, sea salt, and coconut sugar to a blender or food processor and mix until blended into a fine meal.
- Transfer mixture to a medium mixing bowl. Add maple syrup and melted coconut oil, starting with 4 Tbsp. Stir to combine until a loose dough is formed. Test your mixture’s readiness by squeezing it between two fingers—it should stick together. Add more coconut oil if the mixture feels dry.
- Spread into your parchment-lined baking dish. Press down evenly with a spatula.
- Bake for 15 minutes, or until golden brown. If you’re using a 9×9 inch baking dish, 15 minutes should be plenty of time; if you’re using an 8×8 one, it might need an extra 5-7 minutes in the oven. Remove from oven to cool slightly while you create the lemony part!
- Drain your soaked cashews and add them to your blender or food processor with the coconut cream, arrowroot powder, lemon juice, lemon zest, sea salt, and maple syrup. Mix until creamy and smooth. Taste it and add anything that may be needed, such as extra lemon zest or maple syrup. Be careful with the syrup, though, as you don’t want to make it overly sweet!
- Pour the lemony filling over the pre-baked crust and smooth with a spatula or butter knife. Tap the baking dish on the counter to remove any air bubbles that may have formed.
- Bake for 20-23 minutes or until the edges start to look a little browned. The center might still be soft and maybe even a little runny—that’s OK, it’ll sort itself out as it’s chilling.
- Put on a cooling rack for 10 minutes, then transfer to the refrigerator, uncovered, to let chill. Minimum chill time is approx. 4 hours, but you can leave it overnight.
- Cut into squares, top with powdered sugar (optional), and indulge!
- For my crust, I used a blend of almonds, cashews, and walnuts because it was what I had on hand. It worked great and tasted delicious!
- If you can’t find canned coconut cream at your local grocer, grab a couple cans of coconut milk and use the hardened part at the top. It’s OK if the creamy part doesn’t make up a full cup—you can top it off with some of the milk and it’ll work just fine.
- Store leftovers in the fridge, covered, for up to 4 days.
All plates and kitchen accessories are vintage.
While your vegan lemon bars are chilling…
Zest up your wardrobe by shopping these lemony accessories and ensemble ingredients!
+Which citrus style are you most amped to wear?