No-Bake Paleo Lemon Bars (Vegan)

Name: No-Bake Paleo Lemon Bars (Vegan)
Prep time: 20 min
Total time: 20 min
Yield: 12 bars
Ingredients: 2 cups raw cashews; 1/2 cup full-fat canned coconut milk; 1 tablespoon lemon zest; 2/3 cup lemon juice; 1/2 cup pure maple syrup; 1.5 teaspoons pure vanilla extract; 1/4 teaspoon sea salt; 2 cups raw walnuts; 1/2 cup unsweetened shredded coconut; 2 tablespoons pure maple syrup; 2 tablespoons coconut oil; 1 pinch sea salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
12 bars
Calories
271 kcal
Course
Dessert
Cuisine
American

No-Bake Paleo Lemon Bars (Vegan)

Tyler Espinosa

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Creamy paleo lemon bars that are also vegan and gluten-free

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Ingredients

Servings

For the Lemon Filling

2 cups raw cashews soaked 1 hour*
1/2 cup full-fat canned coconut milk
1 tablespoon lemon zest
2/3 cup lemon juice
1/2 cup pure maple syrup
1.5 teaspoons pure vanilla extract
1/4 teaspoon sea salt

For the Crust:

2 cups raw walnuts see note**
1/2 cup unsweetened shredded coconut
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 pinch sea salt

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Instructions

Prepare the Lemon Filling:

Place the raw cashews in a bowl and fill with water, making sure the cashews are completely submerged. Soak at least 1 hour, up to 12 (note: you can prepare the crust while the cashews are soaking). Drain the water from the cashews.
Transfer cashews to a food processor or blender along with the remaining ingredients for the filling. Blend on high until completely smooth (this may require a minute or so).

Prepare the Crust:

Add all ingredients to a food processor and process until thick and cookie dough-like. You will need to stop the food processor a couple of times to scrape the sides with w rubber spatula to help the process along.
Press the crust firmly into a parchment-lined 8" x 8" pan, forming an even layer. Refrigerate crust until ready to use.

Prepare the Lemon Bars:

Pour the lemon filling into the pan with the crust. Smooth into an even layer, cover with plastic wrap, and freeze at least 2 hours. When ready to serve, thaw the bars at room temperature (or transfer to the refrigerator to allow them to thaw completely).
Release the bars from the pan by pulling on the parchment paper, and transfer to a cutting board. Use a sharp knife to cut lemon bars into desired sizes, and serve.