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No Bake Lemon Bars (Gluten Free, Paleo + Vegan)

No Bake Lemon Bars (Gluten Free, Paleo + Vegan)

No Bake Lemon Bars (Gluten Free, Paleo + Vegan) is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Yield: 16 Servings
Tags: Vegan
Health Score: 4 %

Ingredients:

1 cup

almond flour
2 tablespoons

coconut butter
2 tablespoon

coconut oil
1 tablespoon

maple syrup
2 cups

cashews
1/4 cup

full fat coconut milk
1/4 cup

coconut oil
1/3 cup

maple syrup
1/3 cup

lemon juice
1 tablespoon

lemon zest
1 teaspoon

vanilla extract

Instructions:

  1. Line an 8 square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside.In a mixing bowl, stir together the almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly into the bottom of the prepared pan.In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.Once its smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.

  2. Pour the filling into the prepared pan over the crust and smooth the top. Hit the pan hard against the counter a few times to get out any air bubbles.

  3. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.When serving, I recommend running your knife under hot water to warm it up before cutting the lemon bars with the still-hot (dried) knife.

  4. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the freezer for up to three months.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Cream Sherry, Moscato d'Asti, and Port are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.