Laird Superfood Lemon Bars
SERVINGS
12
Ingredients
1 cup Cashews (raw)
1 cup Rolled Oats
1 cup Whole Almonds (Raw)
2 tbsp Vanilla Coconut Sugar
1/4 cup Maple Syrup
1 pinch Sea Salt
4 tbsp Coconut Oil (melted)
2 packets Lemon Hydrate
1 cup Coconut Cream (Full Fat)
2 tbsp Arrowroot
1/2 cup Lemon Juice
1 heaping tbsp Lemon, zest
3 tbsp Maple Syrup
Directions
1
Add raw cashews to bowl and cover with boiling hot water for 1 hour.
2
Preheat oven to 350 degrees and line baking dish with parchment paper.
3
Add oats, 1/4 cup maple syrup, almonds, sea salt, and coconut sugar, and melted coconut oil to a blender and pulse it until everything is blended into a loose dough.
4
Transfer mixture to parchment-lined baking pan and spread evenly.
5
Place the pan in the center of the oven for 12-15 minutes. *Be mindful the edges and center are LIGHT golden brown. Remove from oven to cool.
6
Drain the cashews and add to a blender with coconut cream, Lemon Hydrate packets, arrowroot starch, lemon juice, lemon zest, sea salt, and 3 tablespoon maple syrup. Mix until creamy and smooth.
7
Taste and adjust to preferred tartness and sweetness
8
Pour filling onto cooled crust. Totally optional but highly recommended is to add a cup of fresh fruit of choice on top into filling before baking. Blueberries, sliced strawberries, raspberries
9
Place back in the center rack of the oven for 20 minutes. Check the center for firmness and rotate. Cook for 5 minute intervals until the center is firm. Not loose.
10
Let rest for 15 minutes and transfer to refrigerator.
11
Slice, garnish and serve. Store leftovers in the refrigerator.