No-Bake Lemon Bars

Ingredients

• 1.5 cup almond flour (For the nougat crust)
• 3 tbsp maple syrup (For the nougat crust)
• 3 tbsp coconut oil (Melted; for the nougat crust)
• 1 tsp vanilla extract (For the nougat crust)
• fleur de sel (A pinch, for the nougat crust)
• 1 cup raw cashews (Soaked for 4 hours; for the lemon layer)
• 0.5 cup thick coconut cream (For the lemon layer)
• 0.5 cup fresh lemon juice (Use fresh juice, not concentrate)
• 2 lemon zest (Zest of 2 lemons, for the lemon layer)
• 0.333333 cup maple syrup (For the lemon layer)
• 1 tsp vanilla extract (For the lemon layer)
• fresh lemon zest (Grated over the bars just before serving)

Steps

1. 1

   Soak the raw cashews for 4 hours before making the lemon layer.

2. 2

   Blend the soaked cashews, thick coconut cream, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until completely smooth, with no grit remaining. Use fresh lemon juice rather than concentrate, which the source notes falls flat here.

3. 3

   Mix the almond flour, maple syrup, melted coconut oil, vanilla extract, and fleur de sel until the mixture reaches a soft nougat texture.

4. 4

   Press the crust mixture firmly into a lined pan, then freeze for 15 minutes.

5. 5

   Pour the smooth lemon cream over the chilled crust and smooth the top.

6. 6

   Freeze for 4 hours, until the lemon layer is set.

7. 7

   Slice into bars and grate fresh lemon zest over them just before serving.

Notes

The source does not specify the pan size or provide storage instructions. Fresh lemon juice is specifically recommended instead of concentrate.

Nutrition per serving

• dessert
• no-bake
• frozen
• gluten-free
• vegetarian
• dairy-free
• vegan
• lemon