Vegan Gluten-Free Lemon Bars (Refined Sugar-Free)

eatingbyelaine.com

LJ Brown

subheading: UNITS USM:

subheading: SCALE:

subheading: For the crust:

1 ½ cups super-fine blanched almond flour

3 tablespoons unrefined coconut oil, melted

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

¼ teaspoon fine salt

subheading: For the filling:

1 cup raw cashews, soaked in advance if possible

1, 13.5 ounce can full-fat coconut milk, chilled for 24 hours [in this recipe we are only the solid white coconut cream portion of the can]*

¼ cup pure maple syrup

2 large juicy lemons, zested and juiced

2 tablespoons arrowroot starch

1 teaspoon pure vanilla extract

pinch of fine salt

⅛ teaspoon turmeric (for color)

Directions at eatingbyelaine.com

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