This recipe may be free from eggs and dairy, but we promise you won't miss them in these creamy lemon bars! With a coconut and cashew base, naturally sweetened with dates and maple syrup, these treats from Michele's home kitchen are a healthier alternative to overly sweetened bars. The food processor does most of the work (a Vitamix works great too!); just be sure to plan enough time to soak the cashews and chill the bars before serving. 

Michele's Vegan Lemon Bars

For the Crust:

• 2 c Michele’s Lemon Pistachio Granola
• 1 1/2 T melted coconut oil
• Pinch of sea salt

1. Preheat the oven to 350F
2. Grease an 8x8 baking dish with a bit of coconut oil
3. In a food processor, blend the granola, coconut oil and salt
4. Press the mixture firmly into the bottom of the pan
5. Bake at 350 for 8-10 minutes, or until golden brown
6. Set on a wire rack to cool

For the Filling:

• 1 c raw cashews
• 1 c coconut cream, or as much as you can skim from the top of 1 can of full fat coconut milk
• ½ c fresh lemon juice ( 2 large ~ 4 small lemons)
• 2 t lemon zest
• 4 dates, pitted
• ¼ t vanilla
• 2 T cornstarch
• 3 T maple syrup
• ¼ t sea salt

1. Put the cashews in a mixing bowl and cover with boiling water; let sit for 1 hour and then drain
2. Add all filling ingredients to a food processor and blend until creamy and smooth
3. Pour filling into crust
4. Bake for 20 minutes, or until edges begin to dry and brown
5. Allow to cool for 10 minutes, and then transfer to fridge, uncovered, to set for at least 4 hours
6. Top with sifted powdered sugar, slice and enjoy!