6 years ago

Lemon Bars
[Vegan]

Were you under the impression that leading a healthy lifestyle means swearing off sweets forever... Read More

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These lemon bars are a wonderful dessert and the tiny addition of turmeric is for color; you can't even taste it!

Line an 8-inch square baking pan with parchment paper.
In a large bowl, use a fork to cut the coconut oil into the flour until it’s crumbly.
Add the maple syrup and water, starting with 4 tablespoons of water and adding more if needed, and continue to mix until you have thick dough.
Press the dough evenly into the pan and place the pan in the refrigerator to chill for 20 minutes.
While the crust is chilling, preheat the oven to 350°F.
When the oven is ready, place the crust in the oven to blind bake for 10 minutes. It will be slightly soft but not gooey and should be just lightly golden in color.
Remove the crust from the oven and set it aside while you prepare the filling. Keep the oven at 350°F.

In a large bowl, whisk together the coconut cream, lemon juice, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps.
Pour the filling over the par-baked crust and bake for 20 minutes, or until the edges have started to set and the middle is still slightly jiggly.
Remove the pan from the oven and let cool for 20 to 30 minutes, then place the pan in the refrigerator until the bars are fully chilled, 2 to 3 hours.
Once chilled, slice into 8, 9, or 16 bars. Top with the jam, blueberries, and/or powdered sugar, if desired. Store in an airtight container in the refrigerator for up to a week.

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