No bake Lemon Cashew Squares

By á-47488

Ingredients

• Ingredients
• Base
• 1/2 cup raw cashews
• 1/2 cup raw almonds
• 20 (290 grams) pitted medjool dates
• Lemon whipped topping
• 1 cup raw cashews, soaked for 2 hours, drained and rinsed
• Juice from 2 lemons
• Zest from 3 lemons
• 1/4 cup coconut nectar
• 2 tbsp water
• 2 tsp coconut oil, room temperature
• flesh from 1 vanilla bean
• 500 mL coconut cream, chilled
• 1/4 cup dehydrated, unsweetened coconut chips, for garnish
• extra lemon zest, for garnish

Preparation

Step 1

Author: Leanne Vogel

Allergens: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free



Prep time: 15 mins

Cook time: 24 hours

Total time: 24 hours 15 mins



Serves: 8×8 pan, 16 servings




The most amazing dessert I’ve ever had, or made. Vegan and gluten-free lemon squares with a date crust and lemon whipped topping. Simple ingredients, easy prep, fabulous results.







Instructions
To make the base, in a food processor, chop cashews and almonds until chunky.
Add dates to the food processor and pulse until they’re broken down.
Press date mixture into an 8×8 pan and place in the freezer.
To make the whipped topping, combine cashews, juice, zest, coconut nectar, water, coconut oil, and vanilla flesh in the bowl of your food processor.
Process mixture until smooth, about 2 minutes.
Add coconut cream. Process until combined and smooth.
Pour whipped topping over prepared base. Cover and place in the fridge to set overnight.
The next day, cut into 16 squares and serve.
Keep leftovers in original pan, covered and in the fridge. Will last up to a week.

View nutrition info




Notes

For the base, feel free to use any nuts you have on hand. For the whipped topping, any type of liquid sweetener should do the trick. If you can’t find coconut cream, chill full fat coconut milk overnight and skim the thick topping out of the can.