This creamy vegan lemon bars recipe is made with simple whole foods plant based ingredients. These lemon bars are also low-fat and coconut free! This recipe is oil-free, gluten-free, refined sugar-free, and of course vegan!
Add the walnuts and dates to the food processor and blend until you have crumbles. Add the cassava flour and blend again. Add the vanilla and water and blend. Once mixture begins to stick slightly, remove from food processor and press into a lined brownie pan. Poke with a fork randomly and place in the oven for 12 minutes.
While the crust is in the oven, juice the lemons.
Add the lemons, lemon zest, and maple crystals to a saucepan and cook until maple crystals have dissolved. Add almond milk. It will separate and look curdled, but do not worry that will go away.
Once boiling and smooth again add the cornstarch almond milk mixture. Whisk until thick and remove from heat.
Pour the lemon mixture onto the cooked crust and place in the fridge to cool for 3 hours. Once chilled, serve and enjoy!