Vegan Lemon Bars

Directions

1. Soak the cashews in water overnight and drain them thoroughly. Or for a quicker version, add them to a mixing bowl and cover them with boiling water. Let them rest for an hour uncovered, and then drain thoroughly.
   

2. Preheat the oven to 350 degrees F and line an 8 x 8 baking pan with parchment paper.
   

3. Blend the almonds, brazil nuts, coconut sugar, and sea salt in a high-speed blender or food processor until the consistency is a fine meal.
   

4. Transfer the meal to a medium-sized mixing bowl and stir in the maple syrup and melted coconut oil. If the mixture is too dry, add 1 tablespoon of coconut oil at a time until the dough reaches the correct consistency. You should be able to squeeze it between two fingers without it crumbling.
   

5. Spread the dough evenly into your pan, and use another pan or a drinking glass (something with a flat bottom) to firmly pack the dough down.
   

6. Bake the crust for 15 minutes. Increase the heat to 375 degrees F and bake for another 5-7 minutes, or until the edges are golden brown and the top has slightly browned. Remove from the oven and let cool. Reduce the oven temperature back to 350 degrees F.
   

7. In a high-speed blender or food processor, blend the soaked cashews, coconut cream, tapioca flour, lemon juice, lemon zest, sea salt, and maple syrup until very smooth and creamy.
   

8. Pour the filling over the crust and spread evenly. Tap the pan on the counter to get rid of any air bubbles.
   

9. Bake for 20-22 minutes until the edges are slightly dry and the center is "jiggly", but not liquidy. Let it cool for 10 minutes on a cooling rack, and then completely in the refrigerator (uncovered) for at least 4 hours. Preferably overnight.
   

10. Slice, serve, and enjoy!