CREAMY VEGAN LEMON BARS
Rabu, 18 September 2019
Ingredients
FILLING
·
1 cup raw
cashews
·
1 cup coconut
cream* (the hardened portion at the top of full-fat
coconut milk)
·
2 Tbsp arrowroot
or cornstarch
·
1/2 cup lemon
juice (2 large lemons yield ~1/2 cup or 120 ml)
·
1 heaping
Tbsp lemon zest (1
large lemon yields ~1 heaping Tbsp or 4 g)
·
1 pinch sea salt
·
1/4 cup maple
syrup (plus more to taste)
·
2 Tbsp organic
powdered sugar (optional // for topping)
CRUST
·
1 cup gluten-free
oats
·
1 cup almonds
·
1/4 tsp sea salt
·
2 Tbsp coconut sugar
·
1 Tbsp maple
syrup
·
4-5 Tbsp coconut
oil (melted)
Instructions
1.
Add raw cashews to a mixing bowl and cover with boiling hot water.
Let rest for 1 hour (uncovered). Then drain thoroughly.
2.
In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment
paper.
3.
Add oats, almonds, sea salt, and coconut sugar to a high speed blender and
mix on high until a fine meal is achieved.
4.
Transfer to a medium mixing bowl and add maple syrup and melted
coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original
recipe is written // adjust if altering batch size) and adding more if it's too
dry. Stir with a spoon to combine until a loose dough is formed. You should be
able to squeeze the mixture between two fingers and form a dough instead of it
crumbling. If too dry, add a bit more melted coconut oil.
5.
Transfer mixture to parchment-lined baking pan and spread evenly.
Then place parchment paper on top and use a flat-bottomed object, such as a
drinking glass, to press down firmly until it’s evenly distributed and well
packed.
6.
Bake for 15 minutes, then increase heat to 375 F (190 C) and bake
for 5-8 minutes more, or until the edges are golden brown and there is some
browning on the surface. Remove from oven to cool slightly, then reduce oven
heat to 350 degrees F (176 C).
7.
Once cashews are soaked and drained, add to a high speed blender
with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and
maple syrup. Mix on high until very creamy and smooth.
8.
Taste and adjust flavor as needed. I added a bit more lemon zest
and maple syrup. It should be very lemony, and not overly sweet.
9.
Pour filling over the pre-baked crust and spread into an even layer.
Tap on counter to remove any air bubbles.
10.
Bake for 20-23 minutes or until the edges look very slightly dry
and the center appears “jiggly” but not liquidy.
11.
Let rest for 10 minutes, then transfer to refrigerator to let cool
completely (uncovered) - at least 4 hours, preferably overnight.
12.
To serve, slice and sift with powdered sugar (optional). Store
leftovers in the refrigerator, covered, up to 4 days, though best within the
first 2 days.
source :minimalistbaker.com