Lemon Squares with Cookie Crust
Description
A zesty, creamy, and sweet-tart lemon custard style filling on a pecan and date cookie crust. This is Mandi Gould's spin on a delicious lemon square recipe! it is simple and the result will blow you away. Cut into small bite sized squares, bars, or even turn this into a raw lemon meringue pie by placing ingredients in a pie pan.
Recipe by
Ingredients
Raw Vegan Lemon Square Filling:
450g of coconut butter (approximately one jar or about 4.5 cups of fine dehydrated coconut converted in to coconut butter)
6 lemons, zested first, then squeezed
400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw)
1/2 cup of lucuma powder (optional, you could just use a touch more agave and possibly a tiny bit more coconut butter)
.33 cup of raw agave
1/4 tsp tumeric
Raw Vegan Cookie Crust:
2 cups of pecans, walnuts and almonds
12 medjool dates
Methods/steps
Raw Vegan Lemon Square Filling:
1) Blitz the coconut butter in the food processor.
2) Once smooth, add the lemon zest. Blend.
3) Add the the coconut milk. Blend.
4) Add the lucuma. Blend.
5) Add the lemon juice. Blend.
6) Add the tumeric. Blend.
7) Add the agave and pulse a few times until it comes together. Do not over blend.
Raw Vegan Cookie Crust:
Assembly:
Once you’ve pressed your base, add the filling and let chill in the freezer for at least one hour, or in the fridge for at least 3 hours. Cut in to squares and serve!