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 , veganBy Bakerita
full fat coconut milk
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.
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.
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.
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
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.