Lemon Squares
Instructions
Crust1. Add pecans to a food processor, and pulse until fine crumbles form.
2. Add almond pulp, and pulse again until mixed.
3. Add agave and salt, and pulse again until mixed.
4. Line a brownie tin with parchment paper, and transfer crust to the brownie tin, pressing to flatten. Transfer to freezer while making the lemon filling.
Lemon Filling
1. Add all lemon filling ingredients to a blender, and blend until smooth and creamy.
2. Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.
3. Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and ser
Ingredients
1 cup pecans1 cup almond pulp (from almond milk)
3 tbsp agave
pinch of salt
Crust: 1 cup pecans
Crust: 1 cup almond pulp (from almond milk)
Crust: 3 tbsp agave
Crust: pinch of salt
Lemon Filling: 3 cups cashews
Lemon Filling: 1 cup plant-based milk (almond or cashew work well)
Lemon Filling: ¾ cup lemon juice
Lemon Filling: 6 tbsp agave
Lemon Filling: ¼ cup coconut oil
Lemon Filling: zest of 4 lemons
Lemon Filling: ½ tsp turmeric, for color
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