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
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