Lemon Cheesecake Bars (No Dairy)

INGREDIENTS:
Granola Crust:
- 1 1/2 cup oat flour
- 1 1/4 cup original crunch (coarsely ground in a food processor)
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Filling:
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (plus more to taste)
INSTRUCTIONS:
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Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
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In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper
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Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
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Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
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Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
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Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
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Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight
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