No Bake Lemon Bars
1/3 cup extra virgin coconut oil, melted
1/3 cup maple syrup or coconut nectar
2 cups raw cashews, soaked overnight in water and drained
¼ cup coconut cream
Juice of 2 lemons
2 teaspoon lemon extract
Zest of 2 lemons
- In a food processor, chop walnuts, dates, coconut and sea salt. Process until you can form a spoonful of the mixture into a ball by rolling it in your hands. Press the crust firmly and evenly into the bottom of a 8” square cake pan lined with parchment paper. Set aside.
- In a small saucepan, over low heat, begin the filling by slightly warming the coconut oil and maple syrup (30 seconds). Take off heat and whisk until liquefied and well combined.
- In a high speed blender, add the soaked cashews, coconut oil, maple syrup mixture, coconut cream, lemon juice, lemon extract, zest and blend on high until completely smooth. Mixture should be the consistency of a cream sauce or yogurt. Taste and adjust for desired sweetness and tartness levels.
- Pour the filling in the pan and smooth out the top. Place in freezer at least 3 hours, or until completely firm. To serve, let the thaw for about 15 minutes and cut into squares for serving.