Ingredients
Units
Scale
What Equipment You Need:
- Food processor
- Blender
- 9x13 cake pan (or adjust by quantity)
- Kettle (or boil water in a pot)
- Parchment paper (I prefer to buy precut sheets)
- 2 mixing bowls
- Microwave
- Spatula
- Metal table spoon
- Plastic wrap
For the Crust:
- 2 cup gluten free oats
- 2 cups whole almonds
- 1 tsp salt
- 1/4 cup coconut sugar
- 3/4 cup coconut oil
- 1/4 cup agave syrup
For the Filling:
- 1/4 cup corn starch
- 2 cup raw cashews
- 4 large lemons, juiced
- 2 lemons, zested (use the lemons above)
- 1 tsp salt
- 1/2 cup agave syrup
- 2 cups coconut cream (use just the hardened part of a can of coconut milk or some stores sell just pure coconut cream)
- 1 cup sweetened coconut flakes, for topping
Instructions
- In a mixing bowl, cover cashews with boiling water. Set aside.
- Preheat oven to 350. Line a cake pan with parchment paper.
- To make the crust: in a food processor, combine oats, almonds, salt, sugar – pulse until you get as fine of a texture as possible. Transfer to a mixing bowl. Using a spatula, fold in agave syrup. Microwave coconut oil until thoroughly melted. Pour 1/2 cup of coconut oil into crust mixture. Add in more coconut oil until a dough forms.
- Transfer dough to cake pan. Using a back of a spoon, press to evenly distribute.
- Bake for 25-30 minutes or until crust starts to turn a golden brown.
- Meanwhile, combine drained cashews plus all filling ingredients EXCEPT coconut flakes in ablender on high speed until smooth.
- Once crust is golden brown, pour filling on top of crust and return to oven. Bake for 30 minutes or until filling appears to begin to solidify.
- Remove from oven. Let cool until you can safely refrigerate. Fridge for 1 hour. Add coconut flake topping. Cover with plastic wrapper. Return to freezer for 2 hours or until solid.
- To serve, carefully lift bars out of pan by holding on to the parchment paper. Transfer to cutting board. Cut in to bars. Serve immediately.