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Lemon Squares

Golden brown crust featuring leftover almond pulp. Topped with a smooth, bright, citrus-y lemon filling makes for the most delightful spring treat!

Time: 15 minutes active time, 2-3 hours freezing time
Servings: 9 bars

vegan lemon bars made with the Almond Cow


  • 1 cup pecans
  • 1 cup almond pulp (from almond milk)
  • 3 tbsp agave
  • pinch of salt
Lemon Filling
  • 3 cups cashews
  • 1 cup plant-based milk (almond or cashew work well)
  • ¾ cup lemon juice
  • 6 tbsp agave
  • ¼ cup coconut oil
  • zest of 4 lemons
  • ½ tsp turmeric, for color


  1. 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 serve!

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