Ingredients:
For the Filling:
- 1 cup cashews
- 1 cup coconut cream
- 2 tbsp cornstarch
- ½ cup lemon juice (freshly squeezed for the best flavour)
- 1 heaped tbsp lemon zest
- A pinch of salt ¼ cup
- Maple syrup (for natural sweetness)
- For the Crust:
- 1 cup oats
- ½ cup hemp seeds (a great source of plant-based protein)
- 1 cup raw almonds A pinch of sea salt
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- 4-5 tbsp coconut oil, melted
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Directions:
- Begin by soaking the cashews, place them in a mixing bowl with boiling water and let them soak for about 1 hour. Then drain thoroughly.
- Preheat your oven to 180°C. Line an 8 x 8-inch baking dish with baking paper.
- In a blender, combine oats, almonds, hemp seeds, and coconut sugar. Blend until you achieve a fine meal texture. Transfer this mixture to a bowl. Stir in maple syrup and melted coconut oil until the mixture resembles a dough. If it's too crumbly, feel free to add a bit more coconut oil.
- Pour this crust mixture into your lined baking dish. Spread it evenly and press it down with your fingers or a cup to ensure it's well distributed.
- Bake the crust for 15 minutes. If it's not lightly browned, increase the temperature to 190°C and bake for another 5 minutes. Remove from the oven and allow it to cool slightly. Reduce the oven temperature back to 180°C.
- For the filling, blend the soaked and drained cashews with coconut cream, cornstarch, lemon juice, lemon zest, and maple syrup until smooth.
- Pour this creamy lemon filling over the crust, spreading it evenly.
- Bake for approximately 20-25 minutes. The filling should look slightly dry and set, not liquid.
- Allow the bars to cool down, then refrigerate for about 3 hours to set completely.
- Optional: Sprinkle with powdered sugar before serving for an extra touch of sweetness.
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