Violife Creamy lemon bars
Violife Creamy lemon bars

Violife Creamy lemon bars

  

March 29, 2019

Directions

Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain.

Preheat oven to 170oC and line an 8x8 inch baking dish.

Add oats, almonds, sea salt, and coconut sugar to a blender and mix.

Transfer to a medium mixing bowl and add maple syrup and melted coconut oil. Stir with a spoon to combine until a loose dough is formed.

Transfer mixture to parchment-lined baking sheet and spread.

Bake for 15 minutes, then increase heat to 190oC and bake for 5-8 minutes more, or until the edges are golden brown. Remove from oven to cool slightly, then reduce oven heat to 170oC.

Once cashews are drained, blend with Violife creamy original, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very smooth.

Pour filling over the pre-baked crust and spread into an even layer.

Bake for 20-23 minutes.

Cool in fridge for at least 4 hours. Serve with some lemon zest and cut into slices.

Ingredients

PREP TIME: minutes 5 hours

COOK TIME: minutes 45 minutes

SERVES: 8

FILLING

200g Violife creamy original

120g raw cashews

14g arrowroot or cornstarch

120ml lemon juice (2 large lemons)

4g lemon zest (1 large lemon)

1 pinch sea salt

60 ml maple syrup (plus more to taste)

CRUST

90 g oats

112 g almonds

1/4 tsp sea salt

24 g coconut sugar

15 ml maple syrup

60-75 g coconut oil (melted)

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