Luscious Vegan Lemon Squares Recipe

May
2013

I love this luscious vegan lemon squares recipe. This is one of the best desserts I have had in awhile. Maybe it’s the fresh clear sweet lemon taste or maybe the dreamy creamy smooth melt in your mouth texture, but I could not get enough of these lemon squares until the pan was gone. Even now I am craving more ..and it’s not just me. Everyone loved these and I am sure you will too. I actually hid two away at the end to have the next morning for breakfast. Something I very rarely do! They were that good.

So I am really happy to share them with you. I added vegan into the title just because it sounded good to me. All of the recipes on this website are vegan, so it doesn’t really need to be stated again.. it just sounded good. Another L word may have been better: Love, Lucky, Laughing.. Luminous!!! Oooh, there’s a good word!

Ok, back to the really important part, the recipe. This is how they are made..

Luscious Vegan Lemon Squares Recipe

Ingredients

Base
1 cup Walnuts
1 cup Oat flour – ground oat groats
½ cup Golden Raisins
½ cup Maple Sugar
3 Tbsp Agave or Maple syrup
½ tsp Salt

Filling
1 cup Coconut Butter
1 cup Cashews – soaked and drained
¼ cup Lemon juice
3 Tbsp Agave
2 Tbsp Lemon zest

Topping
¼ cup Coconut flakes
2 Tbsp Lemon zest
1 Tbsp Maple sugar

Directions

Line an 8” x 8” baking tray with parchment paper. Prepare base first. Process the walnuts and golden raisins together until crumbly. Then add the rest of the base ingredients to the processor and process until the mixture starts to clump together. Transfer base mixture to pan and press evenly into the bottom of pan.

In a high speed blender, or processor if you do not have a blender, process the cashews with the liquid ingredients until smooth. Then add the coconut butter and lemon zest and process again until smooth. Transfer to pan and spread filling mixture out to edges on top of base.

Mix the topping ingredients together in a bowl and sprinkle evenly over the top of the filling and then gently pat in to top. Refrigerate for an hour to set.

Remove from pan and cut into squares and serve.

Photo Description

Assemble base ingredients first.

Line an 8″ x 8″ pan with parchment paper. This step is not necessary. It just makes it easier to remove and can result in better presentation. Usually I would just press ingredients right into pan. The base will not stick and the pan does not need to be oiled or greased first.

Process the walnuts first with the golden raisins.

Process them until they are broken down to small uniform size pieces, like this.

Add the rest of the base ingredients.

Process until the base starts to clump together, like this.

Transfer to pan.

Press down base so it is flat. This spatula was perfect for pressing it down with.

Get out the ingredients for the filling next.

Soak cashews. I actually started soaking them before making the base. They should soak for at least 2 hours before you make this, so they are soft and process smoothly. Zest lemons and squeeze lemon juice. Set aside 2 tablespoons of lemon zest for topping also.

First blend cashews with lemon juice and agave, if you have a high speed blender. If not, process them in a food processor.

Blend or process until smooth.

Add coconut butter and lemon zest.

Process or blend again until smooth.

Transfer to pan and smooth out filling over the base layer.

Next get ingredients for topping ready.

Mix the lemon zest, coconut flakes and maple sugar together in a bowl.

Sprinkle topping evenly over filling layer and lightly press in. place pan in the fridge to set for 20 minutes, or longer.

Remove from pan by flipping over onto a tray or plate. Remove parchment paper.

Then flip back over onto a cutting board.

Cut into squares, plate and serve.

These are so delicious. Everyone will be in love with you and keep inviting themselves over for tea! ..and dinner ; ) ..and you will live happily ever after!

Luscious Vegan Lemon Squares Recipe