Lemon Bars

1. Add 1 cup (120g) cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.

2. Meanwhile, preheat oven to 180°C and line an 8x8 inch baking dish with parchment paper.

3. Add the following to a high speed blender and mix on high until a fine meal is achieved:

   • 1 cup (90g) oats
   • 1 cup (112g) ground almonds
   • ¼ tsp salt
   • 2 tbsp (24g) brown sugar

4. Transfer to a medium mixing bowl and add 1 tbsp (15ml) maple syrup and 4 tbsp (60g) melted coconut oil. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add 1 tbsp more melted coconut oil.

5. Transfer crust to the parchment-lined baking dish and spread evenly. With damp hands, press down firmly into the dish.

6. Bake for 20m, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly (leave the oven on).

7. While the crust cooks, add the following to a high speed blender and mix on high till creamy and smooth:

   • the drained cashews
   • 1 cup (240g) coconut cream
   • 2 tbsp (14g) arrowroot powder / cornstarch
   • 1 heaping Tbsp (4g) lemon zest (~1 large lemon)
   • Pinch salt
   • ¼ cup (60ml) maple syrup

8. Taste and adjust flavour as needed. It should be very lemony, and not overly sweet.

9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

10. Bake for 20-23m or until the edges look very slightly dry and the centre appears “jiggly” but not liquidy.

11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.

12. Cut into 16 bars. Store in the refrigerator up to 4 days (best within the first 2 days).

Modified from Minimalist Baker