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Raw Lemon Pie Bars with "Coco-Roon" Crust by Flora & Vino

No-Bake Lemon Pie Bars

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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 3 hours
  • Yield: 9 large squares
  • Diet: Vegan

Description

No-bake vegan lemon bars made with a “cookie” crust. Naturally sweet and gluten-free. Perfect for a healthy warm weather treat.

Ingredients

  • 2 packages (6 oz) of Lemon Pie Coco-Roons*
  • 2–3 TBSP melted coconut oil (or sub coconut butter if oil-free)
  • 1 cup raw cashews
  • 1 cup coconut butter, softened**
  • 1/2 cup fresh lemon juice
  • pinch of turmeric (optional, for color)
  • 1 TBSP lemon zest (zest from ~1 large lemon)
  • 1/4 cup maple syrup, plus more to taste
  • 2 TBSP coconut flour or shredded coconut, for topping

Instructions

  1. First, quick-soak your cashews by adding raw cashews to a bowl with enough boiling hot water to cover them. Soak for 30 minutes, then drain and rinse.
  2. Meanwhile, line 8×8 inch baking dish with parchment paper.
  3. Add the Coco-Roons and melted coconut oil to a high-speed blender and pulse them until well combined.
  4. Transfer the mixture to a parchment-lined baking dish and spread it into an even layer with your hands or the back of a spatula. Keep pressing until it’s evenly distributed and well packed. This may take a few minutes. Refrigerate the crust until the filling is ready.
  5. Add the soaked cashews to a high-speed blender with softened coconut butter, lemon juice, lemon zest, and maple syrup. Mix everything on high until it’s very creamy and smooth.
  6. Taste and add a little more maple syrup for more sweetness or lemon juice/zest for brightness. I like mine very lemon-y!
  7. Pour the filling over the raw refrigerated Coco-Roon crust and spread it into an even layer with the back of a spoon.
  8. Transfer the baking dish to refrigerator and allow it to chill for 1-2 hours before serving.
  9. To serve, slice the lemon bars into squares and sprinkle it with optional coconut flour.
  10. Store the leftovers in the refrigerator, covered, for up to one week. For a frozen treat, stash these lemon bars in the freezer instead for long term storage!

Notes

Recipe adapted from Minimalist Baker

If you can’t find Coco-Roons, try subbing your favorite granola here instead for a similar result

If you can’t find coconut butter, try subbing coconut cream or full-fat coconut milk for varied results

  • Prep Time: 3 hours
  • Cook Time: 0 mins
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Gluten-Free, Vegan

Find it online: https://www.floraandvino.com/no-bake-lemon-pie-bars/