No bake lemon bars with cashew filling over bottom crust

 ref: https://www.bakerita.com/no-bake-lemon-bars-gluten-free-paleo-vegan/

Crust: 

Blend together and press into 8x8 pan.

• 1 c. almond flour (maybe try ground nuts next time.)
• 2 T melted butter 
• 2 T melted coconut oil
• 1 T maple syrup

Filling: 

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 2 c. raw cashews soaked overnight (probably can substitute roasted cashews)
• 1/3 c. maple syrup
• 1 t. vanilla
• 1/4 c. melted coconut oil
• 1/4 c. full fat coconut milk shaken. (Can I use a different milk?)
• 1 T. lemon zest (increase to 2 T next time for more lemony flavor = zest from about 1 lemon)
• 1/3 c. lemon juice (about 2 lemons)
• 1/4 t. tumeric (Optional for yellow color.)

I liked the filling. There was a nice mouth feel and balance of flavors.

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I didn't like the following recipe. The mouth feel of the filling wasn't right. It seemed to sweet and oily? Looked plasticky.  Also odd measurements. However my sister loved it. 

ref: https://www.texanerin.com/no-bake-paleo-lemon-bars/

Crust: Kind of sweet

Process at low speed until starts to clump together than press into 8x8 pan

• 3/4 c. toasted shredded coconut (can toast in pan)
• 1.5 c. roasted cashews (used walnuts. Cashews are difficult to get.)
• 2 T + 3/4 t. maple syrup (Really? What kind of measurement is this?)
• 1.5 t. vanilla extract.
• pinch salt

Filling: Yuck!

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 1.5 c. roasted cashews (soak 6 hours or overnight)
• 6 T. full fat coconut milk shaken
• 2/3 c. maple syrup
• 1.5 t. vanilla
• 1 c. + 2 T. melted coconut oil (This was a pain to measure because oil needed to be melted.)
• 3 T. lemon zest (about 1.5 lemons)
• 3/4 c. lemon juice (about 5 lemons)
• pinch salt
• 1/4 t. tumeric for color

Lemon muffins

modified from: https://chocolatecoveredkatie.com/keto-lemon-bread/

12 muffins. Oil tin very well or try parchment paper. Let cool before removing from tin. I had to run knife around edges and push toward center but still lost some muffin bottoms.

30' / 325F (I baked 40 minutes and they were a little dry but still tasty)

Blend together

• 2 c. almond flour
• 1/3 c. sugar
• 1 t. baking powder
• 1/2 t. salt

Blend wet ingredients by adding one at time

• 3 eggs
• 2/3 c. yogurt (5.3 oz container was close) or coconut cream
• 2 T. lemon zest* (original recipe was 1 T. but I really like intense lemony flavor.)
• 1/4 c. lemon juice (about 2 lemons) (I also let pulp get included too.)

Add wet ingredients to dry and stir until smooth. Scoop into muffin tins and bake.

*Use peeler to make thin peels of skin. Then slice and cut into small pieces before squeezing out lemon juice.

Easy No-Bake Lemon Bars, a non filling type version with no cashews.

modified from: https://www.vegkitchen.com/no-bake-vegan-lemon-bars/

8x8 pan, lined with plastic wrap so easier to pull out and cut into squares

Mix together

• 2 c almond flour (maybe substitute 1 c ground nuts for part of almond flour)
• 2 c shredded coconut (can pre-toast if desired. Also could grind into smaller pieces)
• zest of 1 lemon* (about 2 T. Next time double for more lemon flavor)

Mix wet ingredients in another bowl

• 1/3 c. maple syrup (I was about 1 T short, so added honey to make up difference.)
• 1 t. vanilla
• Juice of 1 lemon (about 2 T.)

Then add wet ingredients to dry ingredients. Stir well to combine and firmly pat flat into 8x8 pan. Refrigerate until firm, then cut. Stores well in freezer.

*The best way to get the most zest from a lemon is to peel with peeler, then slice into fine slices, then pieces with a knife. More zest equals more lemony flavor.

This is pretty tasty. Very light lemon flavor and easy to make.