Creamy Lemon Bars

Instructions

1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
2. In the meantime, preheat oven to 350 degrees F and line an 8 x 8 inch baking dish with parchment paper.
3. Add oats, almonds, sea salt and Swerve to a high speed blender and mix on high until a fine meal is achieved. 
4. 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. 
5. 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. 
6. 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.
7. 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. 
8. Taste test and adjust the flavor as needed with lemon zest and maple syrup. You should taste an even balance of lemon and sweet.
9. Pour filling over the pre-baked crust and spread into an even layer. Tap on the counter to remove any air bubbles. 
10. Bake for 20 - 25 minutes, or until the edges look slightly dry and the center appears "jiggly" like jello - but not liquidy.
11. 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). 
12. 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