An entertaining favorite, Creamy Lemon Bars are always at the top of my list when it comes to private events. People love them – they are light, refreshing, and also please those who may not be into chocolate (though that is definitely not the case for me).
- Bridal Showers
- Picnic in the Park
- Holiday Parties
- Cocktail Party
- Engagement Party
- Baby Showers
- On the Lake
- On the Beach
- Honestly – these are so delicious if you’re just looking for something sweet to enjoy with your family for a back porch Friday Night!
Not only are these creamy, but also naturally sweetened, gluten free, dairy free – and let me just say the crust is AMAZING.
With only one modification to her original recipe, Minimalist Baker nailed it with these. Give them a try and let me know what you think!
- 1 cup Raw Cashews
- 1 cup Coconut Cream | Use only the cream portion at the top of a can of full-fat coconut milk
- 2 tbsp. Arrowroot or Cornstarch
- 1/2 cup Fresh Squeezed Lemon Juice | Approximately 2 - 3 Lemons
- 1 Heaping tbsp. Lemon Zest
- 1 Pinch of Maldon Sea Salt
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F and line an 8 x 8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt and Swerve to a high speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil. Add more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture and it not crumble (like play-doh). If necessary, add more coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object (such as a drinking glass) to press down firmly until it's evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 degrees F and bake for another 7 - 9 minutes, or until the edges are golden brown and there is slight browning on the surface. Remove from the oven to cool, and reduce oven heat back to 350 degrees F.
- Once cashews are soaked and drained, add to a high speed blender with coconut cream (remember, the thick cream at the top and not the liquid), arrowroot or cornstarch, lemon juice, lemon zest, sea salt and maple syrup. Mix on high until creamy and smooth.
- Taste test and adjust the flavor as needed with lemon zest and maple syrup. You should taste an even balance of lemon and sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on the counter to remove any air bubbles.
- Bake for 20 - 25 minutes, or until the edges look slightly dry and the center appears "jiggly" like jello - but not liquidy.
- Allow to rest for 10 minutes, then transfer to the refrigerator to let cool completely (uncovered) - at least for 4 hours; however, preferably overnight (I have found this to work best).
- To serve, slice and sift Swerve powdered sugar on top. Store leftovers in the refrigerator, covered, for up to 3 days. Note: do not dust with powdered sugar until right before you serve - as soon as these are in open air the powdered sugar will likely "melt" into the bars.
Adapted from Minimalist Baker. Original Recipe Found HERE