Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup vegan butter
- 1/2 cup maple syrup
- 1 cup coconut cream
- 1/2 cup soaked cashews
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 1/2 cup maple syrup
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup cornstarch
- pinch of salt
- pinch of turmeric (optional, for color)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix gluten-free flour, vegan butter, maple syrup, vanilla extract, and salt until well combined to form the crust.
- Grease a baking pan with coconut oil and press the crust mixture evenly into the bottom.
- Bake for 15-20 minutes or until golden brown. Let it cool.
- While cooling, blend coconut cream, soaked cashews, lemon juice and zest, maple syrup, sugar, cornstarch, and salt until smooth.
- Transfer the mixture to a saucepan over medium heat; cook while stirring for about 4-6 minutes until thickened.
- Pour the filling over the cooled crust and level it off with a spatula. Refrigerate overnight or for at least 4-6 hours.
- Slice into squares or rectangles and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (55g)
- Calories: 170
- Sugar: 10g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg