Lemon Squares
Instructions
- Crust
- Add pecans to a food processor, and pulse until fine crumbles form.
- Add almond pulp, and pulse again until mixed.
- Add agave and salt, and pulse again until mixed.
- 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
- Add all lemon filling ingredients to a blender, and blend until smooth and creamy.
- Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.
- 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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