Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup vegan butter
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup coconut cream
- 1/2 cup soaked cashews
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- pinch of salt
- pinch of turmeric (optional, for color)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine gluten-free flour, vegan butter, maple syrup, vanilla extract, and salt to form the crust mixture.
- Line a square baking pan with parchment paper and press the crust mixture evenly into the bottom. Bake for 15-20 minutes until golden brown.
- While the crust cools, blend coconut cream, soaked cashews, lemon juice, lemon zest, maple syrup, granulated sugar, cornstarch, and salt until smooth.
- Cook the mixture over medium heat for about 4-6 minutes until it thickens significantly.
- Pour the filling over the cooled crust and refrigerate for at least 4 hours or overnight until set.
- Slice into bars and serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg