The best vegan lemon bars that are easy, nut free, gluten free, and Paleo, yet taste anything but! Your favorite classic dessert just got better!
1 ½ cups cassava flour
¾ cup coconut oil, softened
¼ cup maple syrup
4-6 tbsp chilled water
2 cups coconut cream
¾ cup lemon juice (about 4 lemons)
½ cup maple syrup
7 tbsp arrowroot powder
1 tsp vanilla extract
2 tsp turmeric powder for coloring
Grease an 8×8 pan with coconut oil or olive oil.
In a large bowl, cut the coconut oil into the cassava flour until it’s crumbly in texture.
Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.
Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).
Once the oven is preheated, place the pie crust into the oven to blind bake for 10 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown.
While the crust is resting, prepare the filling.
Whisk together the lemon juice, coconut milk, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps.
When the pie crust is ready, pour the filling into the pan and place the pan back into the oven to bake for 20 minutes.
Remove the pan from the oven and let the pan cool for 20-30 minutes before placing the pan into the fridge to chill for 2-3 hours.
Once chilled, slice the lemon bars into 8, 9, or 16 bars.
Keywords: vegan lemon bars, healthy lemon bars, paleo lemon bars