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Photo and Recipe by Cacao for Coconuts
Rated 4.0 stars by 5 users
Desserts
10 - 12 bars
5 minutes
3 hours
Tangy and sweet, these no-bake lemon bars are a Spring treat favorite. The secret, a trio of coconut butter, coconut oil, and cashew butter! Vegan, Gluten-Free
1 ¼ cup almond flour
2 Tbsp Artisana Organics melted coconut oil
3 Tbsp Artisana Organics Coconut Butter
1 Tbsp maple syrup
1 cup Artisana Organics Cashew butter
1/4 cup lemon juice
1 Tbsp lemon zest + more for topping
1/4 cup full fat coconut milk
1/4 cup liquid coconut oil
1/3 cup maple syrup
1 tsp vanilla extract
Prepare a baking dish (recipe uses a 4 1/2” x 7 1/2”) with parchment paper and lightly oil.
Melt coconut butter in the microwave or using a double boiler.
In a mixing bowl, combine all the crust ingredients. Mix well.
Press crust ingredients into the bottom of the baking dish and evenly flatten.
Transfer to the freezer while the lemon layer is being made.
In a food processor, add all the ingredients for the lemon layer.
Once combined, pour over the crust and sprinkle more zest.
Freeze again for at least 3 hours before slicing and serving.
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