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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

Crust

  • 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

Directions

Lemon Squares

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

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

Servings: 9 bars


Ingredients

Crust

  • 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

Directions

Directions

Crust

  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!

Crust

Step 1

Add pecans to a food processor, and pulse until fine crumbles form.

Step 2

Add almond pulp, and pulse again until mixed.

Step 3

Add agave and salt, and pulse again until mixed.

Step 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

Step 1

Add all lemon filling ingredients to a blender, and blend until smooth and creamy.

Step 2

Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.

Step 3

Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and serve!