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 maple syrup
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 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 grease it lightly. Press the crust mixture evenly into the pan.
- Bake for 15-20 minutes until golden brown. Let cool.
- In a blender, blend coconut cream, soaked cashews, lemon juice and zest, maple syrup, granulated sugar, vanilla extract, cornstarch, salt, and optional turmeric until smooth.
- Transfer the mixture to a saucepan over medium heat and cook while stirring for 4-6 minutes until thickened.
- Pour the filling over the cooled crust and level off with a spatula.
- Refrigerate overnight or for at least 4-6 hours until set.
- Slice into bars and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg