Vegan Lemon Bars

Prep Time: 30 minutes (plus cooling time)

Servings: 4-5 servings

Ingredients

Crust
• approx. 130 g pecans or walnuts (1 cup)
• approx. 240 g almond scraps (1 cup) (make sure that as much liquid as possible is squeezed out)
• 3 tbsp agave syrup
• a pinch of salt

Lemon Filling
• approx. 390 g cashew nuts (3 cups)
• approx. 2.5 dl almond milk
• approx. 180 ml lemon juice
• 6 tbsp agave syrup
• ¼ cup coconut oil
• zest of 1 lemon
• 1 tbsp turmeric, for color (Add more if you want it brighter)

Instructions

The crust

1. Add the nuts for the crust to a food processor, and pulse until fine crumbles form.

2. Add almond pulp, agave, salt and mix.

3. Take a baking tin and line with parchment paper, add the mixture. Flatten it down to make a nice crust. Freeze while making the filling.

Lemon Filling

1. Add all lemon filling ingredients to a blender, and blend until smooth and creamy.

2. Pour the filling over the crust and freeze for 2-3 hours.

3. When it’s hard enough, cut into bars.

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